Ingredients

1/4 teaspoon salt
1   large egg, lightly beaten
1/4 cup milk
3/4 cup grated Parmesan
2 cups ground pecans
1   (9-ounce) package frozen 4-cheese ravioli
Oil, for frying ravioli
1/8 teaspoon ground black pepper
Marinara Cream Sauce, recipe follows

Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream

Directions

Pour oil to a depth of 1/2-inch in a skillet or Dutch oven and heat oil to 360 degrees F.

Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with Marinara Cream Sauce.

Marinara Cream Sauce:

In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.

Recipe courtesy Paula Deen