Instructions:

Chesdan Toasted Ravioli

Source: Chesdan, Chicago, Illinois

45 frozen cheese ravioli
1 cup Italian bread crumbs
1/2 pound sliced Provolone cheese
1 cup flour
1/2 cup pancake mix
1/2 teaspoon salt
1/4 teaspoon pepper water oil

Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat. Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.