St. Louis Style Toasted Ravioli

This recipe was a stable of my childhood in St. Louis. After I moved out to San Francisco I had to figure out how to make them on my own to avoid going crazy.

1/3 cup Flax Seed ½ cup Warm Water 1 1/2 cup Corn Starch 2 cup Bread Crumbs 1 lb Ravioli 1 cup Canola Oil 1 tsp Oregano 1 tsp Basil 2 tsp grated parmesean cheese

1) Cook ravioli if frozen. Mix oregano, basil and break crumbs 2) Mix warm water and flax seed in a small bowl. Dip ravioli in corn starch, then flax/water mixture, then bread crumbs until covered. 3) Fry ravioli in oil (or bake to be a little healthier.) Cover with parmesean cheese and serve with warm marinara sauce.