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I think pasta is one of those great discoveries (inventions?) that the world wouldn't continue turning without. Ravioli is one of my favorite types of pasta. We've had it straight up with tomato based sauces and Alfredo, to a casserole made with layers of ravioli, cheese and sauce. While we most often have it for dinner, I also like to make a quick and different appetizer with it. I tried to do a no-bake version of this, but the result was chewy and unappetizing. So, while I'd like to save the calories of frying, it just isn't the same without it. The kids enjoy pierogies quite a bit and these are very close in flavor. Try adding Italian herbs or garlic salt at the finish  for a little extra kick.

Fried Ravioli

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 8 servings

Ingredients:

     1 pound frozen cheese ravioli - thawed
     cooking oil
     salt to taste
     1 1/2 cups marinara sauce

Directions:

     1. Separate thawed ravioli and pat dry, if necessary, with a paper towel.
     2. Heat oil to 325 degrees F in a large, heavy skillet to a depth of one inch, OR heat to the same  temperature in a deep fryer.
     3. Fry in batches until golden brown - about 5 minutes.
     4. Drain well on paper toweling, salt as desired, and serve with warm marinara sauce.