1 lg. bag cheese or meat ravioli
1 3/4 to 2 c. fine bread crumbs
2 tbsp. snipped parsley
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 c. milk
1 c. grated Parmesan cheese

RED SAUCE
14 1/2 oz. can Italian or crushed tomatoes
1 med. onion, chopped
1 clove garlic
2 tbsp. olive oil
6 oz. can tomato paste
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper

Red Sauce: Cook onion and garlic in olive oil until tender. Add tomatoes (chopped up a bit), tomato paste, and seasonings. Simmer 30 minutes or until it reaches the desired consistency. Sauce can be made ahead of time and reheated.

Ravioli: Cook and drain ravioli. Pat dry and cool. Mix together bread crumbs, parsley, garlic and salt. Put ravioli into milk, then crumb mixture. Fry a few at a time in hot oil. Drain and arrange in a single layer on baking sheet. When all are fried, sprinkle with Parmesan cheese. (This can be done a day or two ahead of serving time.)

Cover and refrigerate until ready to bake. Just before serving bake 15 to 20 minutes at 350 degrees. Serve with heated Red Sauce as a dip.