Coat each ravioli in flour mixture then dip in egg and finally coat breadcrumbs then lay on a tray when all done, deep fry to golden brown color. Remove on strainer and keep on a platter that has kitchen paper. Serve with pesto Home made Raviolis: Dough: Mix salt and flour add olive oil and mix well then add eggs and mix use water to bind to pliable dough. Filling: You can do filling of your choice and make sure its not soggy but moist, if too soggy raviolis will not seal or open up while cooking or frying. Roll very thin rectangular rotis and do filling 4-5 at a time and flap the remaining roti and seal pressing all sides, cut in squares using zigzag cuter or square cookie cutter
