2 tablespoons oil, plus more for frying
1 onion, finely diced
1 lb. ground meat
2 teaspoons salt
Pinch of black pepper
2 cloves garlic, minced
3 tablespoons jarred marinara sauce,
plus more for dipping
1 package square wonton wrappers, such as Gefen
1 egg white, beaten
1 whole egg, beaten
2 cups cornflake crumbs
In a frying pan, heat 2 tablespoons oil. Sauté onions for 10 minutes, until slightly caramelized.
Add meat and cook 12–15 minutes, stirring constantly, until no longer pink. Add salt, pepper, garlic, and marinara. Cook 5 minutes.
Place a wonton wrapper on your work surface and add 1 spoonful of the meat filling to the center. Brush egg whites on the wonton wrapper around the beef.
Cover with a second wonton wrapper, press down, and seal with a ravioli cutter (available on Amazon). Alternatively, seal tightly by pressing all around, then cut to size and use a fork to crimp the edges.
Freeze filled ravioli for 1 hour.
Remove from the freezer and dip ravioli in the beaten whole egg, then coat with cornflake crumbs.
In a pot, heat 2–3 inches of oil. Fry ravioli 2 minutes per side, until crispy. Serve warm with extra marinara on the side.