We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. —Cristy King, Scott Depot, West Virginia
3 large eggs
1/4 cup buttermilk
1-1/2 cups dry bread crumbs
1 envelope taco seasoning
1 package (25 ounces) frozen beef ravioli, thawed
Oil for frying
1 cup shredded Monterey Jack cheese
1/2 cup enchilada sauce
1/2 cup sour cream
Fresh or pickled jalapeno slices, optional
In a shallow bowl, whisk eggs and buttermilk. Mix bread crumbs and taco seasoning in a separate shallow bowl. Dip ravioli in egg mixture, then in crumb mixture, patting to help coating adhere.
In an electric or deep skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels; immediately sprinkle with cheese. For sauce, in a small saucepan, heat enchilada sauce. Stir in sour cream until blended; heat through. Serve with ravioli and, if desired, jalapeno slices.