If ravioli are frozen, simmer them for 3 mins. Drain and place ravioli in cold water to stop the cooking. Pat ravioli dry with paper towels. If ravioli are fresh, skip this step.
Mix the pumpkin spices together in a large bowl and set aside. Prepare a standard breading station by whisking egg and milk together in one bowl and placing breadcrumbs in another. Coat ravioli in egg, then breadcrumbs.
Heat oil in a high sided sauté pan to 375°. Fry ravioli in batches for 1-2 mins, stirring and flipping ravioli constantly, so they do not stick together. Remove the ravioli from the oil and immediately coat in pumpkin spice by tossing.
Serve pumpkin spice fried ravioli on their own or with ice cream.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.