1½ pound pocketbook of beef ravioli (fresh or frozen*)
1 loving cup buttermilk
2 cups Italian breadstuff crumbs
1 teaspoon salt
1 teaspoon dark pepper
Parmesan cheese, freshly grated
*Place pocketbook of frozen ravioli inwards refrigerator the hateful solar daytime earlier making to let to thaw.
Get amount recipe >> Toasted Ravioli @ garnishandglaze.com