Recipe: Toasted ravioli

Hello, John!
I'm from St. Louis, Missouri, where this dish was invented in our Italian neighborhood called "The Hill". It's commonly called toasted ravioli here, although it really is most often deep-fried. The story goes that a on a busy weekend evening at the restaurant [The restaurant name escapes me at the moment, there are so many.], a frazzled cook was trying to get all his orders out on time when a series of 'oopses' led to some ravioli being dropped into the fryer, and the result was a delightful new addition to the menu.

If you'd like to try cooking some, here's a recipe:

ST. LOUIS TOASTED RAVIOLI
1 pound frozen ravioli, thawed (filling of your choice)
2 tablespoons milk
1 egg
2/3 - 1 cup fine, dry seasoned bread crumbs
Shortening or cooking oil
1 cup spaghetti or pizza sauce
Fresh grated Parmesan cheese

Beat together the milk and egg. Dip each ravioli in milk/egg; coat with crumbs.
In a 3-quart deep saucepan, heat shortening or oil, 2-inches deep, to 350 . Fry a few ravioli at a time for about a minute on each side till golden in color. Drain on paper to remove excess oil. Keep warm in a 300 oven till all have been fried. When ready to serve, sprinkle with Parmesan cheese. Serve with heated spaghetti sauce for dipping. Makes 12-14 appetizer servings