Breaded Portabella Mushroom Ravioli with Marinara

Breading items and frying them as a cooking method has evolved throughout the centuries. The classic French term for this method, although usually referring to meat items, is called Paner à l'anglaise. This method involves dredging the item to be fried in seasoned flour, then in egg, and finally breadcrumbs before being fried. Our breaded items go through a similar process using a batter in place of the first 2 steps.

4 Servings
Breaded Portabella Mushroom Ravioli with Marinara Photo