Toasted St. Louis-Style Ravioli

Heat olive oil in a medium saucepan over medium. Add garlic; cook, stirring occasionally, until fragrant and light golden in color, about 1 minute. Add tomatoes, and gently crush using back of a spoon. Bring mixture to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 1 hour. Remove from heat; stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover to keep warm.

酱汁煮熟时，将鸡蛋和牛奶一起在一个中等大小的碗中搅拌。将Panko，Oregano，大蒜粉，1茶匙的盐，1/2茶匙胡椒粉和1/2杯帕尔玛干酪一起搅拌在一起搅拌在一起，在一个单独的中等碗中搅拌直至充分混合。一次与1个馄饨一起工作，将馄饨浸入鸡蛋混合物中；让多余的滴落。在panko混合物中挖掘，轻轻按涂层。放在衬有羊皮纸的烤盘上。重复过程，剩余的馄饨。将馄饨在烤盘上转移到冰箱；冻结，未覆盖，直到牢固至少15分钟或最多12小时。

Heat vegetable oil in a 10-inch skillet over medium until an instant-read thermometer registers 300°F to 325°F. Add sage to hot oil, and cook until crispy, about 30 seconds. Carefully remove sage using a slotted spoon, and transfer to a plate lined with paper towels. Add rosemary to hot oil, and cook until leaves become crispy, about 1 minute. Carefully remove rosemary from hot oil using slotted spoon, and transfer to plate with sage; let cool 1 minute. Carefully remove rosemary leaves from stems, and discard stems. Set sage and rosemary aside.

Working in about 4 batches, cook breaded ravioli in hot vegetable oil, turning once, until golden brown, crisp, and heated through, about 2 minutes per side. Transfer cooked ravioli to a baking sheet lined with paper towels.

将煮熟的馄饨均匀地撒上剩余的1/2茶匙盐，然后剩余的1/4茶匙胡椒粉；在4个盘子之间平均分配。顶部均匀剩下3/4杯帕玛森杯和油炸草药。与温暖的marinara酱一起蘸酱。