Pan-fried Ravioli

This recipe is a variation of a Rachael Ray recipe. It has become a family favorite and its very quick and easy. I have done this with several different types of ravioli and all turn out great. Yesterday we had it with sauteed zucchini with butter, onion, salt and Mrs. Dash. I have served it with salad or peas. Sometimes I serve it with garlic bread, but its quite filling with just a vegetable on the side.

Fresh ravioli (found in refrigerator section of grocery store) or frozen ravioli, cooked and slightly cooled
Combine on one bowl:
2 eggs
Splash of milk
In another bowl, combine:
Bread crumbs (Italian or regular)
Handful fresh chopped flat leaf Italian parsley (basil also works or dried Italian spices)
Handful shredded or grated Parmesan cheese

Dip ravioli in egg mixture, then bread crumb mixture until evenly coated. Fry in skillet filled with olive oil. Let cook on each side a few minutes, until golden brown. Serve with pasta sauce of your choice. Or use 1 can Italian style diced tomatoes with fresh garlic and extra Italian spice (cooked for a few minutes) for a chunky and fresh sauce.