The number of eggs used to coat the ravioli depends on the ravioli size. Start with 1 egg and add another if needed. Try using the larger ravioli as it’s easer to grab and dip. Also, this timing is for the larger size not the small ravioli.
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9oz.(255g)package refrigerated ravioli
1egg, beaten *see headnote
1/2cup(54g)bread crumbs, panko or crushed pork rinds