Fried Ravioli from Egg Roll or Mandu 만두 Wrappers

I saw somewhere that Giada De Laurentiis made Spinach and Mushroom ravioli from mandu wrappers.  Mandu wrappers are widely available at any supermarket for about 2,000 won for 60 wrappers.  What is ravioli if not a cheesey, less-garlic-y ravioli?  I'm gonna get it for even drawing the comparison. 

Food sacrilege aside, I couldn't ignore my T. G. I. Friday's Fried Ravioli craving this morning.  It's 9:30 a.m.

All fried ravioli recipes I found called for pre-packaged ravioli, so I adapted this recipe from Giada De Laurentiis' Spinach and Mushroom Ravioli and her Fried Ravioli recipes.  Instead of parmesan cheese, I used homemade ricotta salata.

Spinach and Ricotta Salata Fried Ravioli with Marinara Sauce
(yields about 12 ravioli)
1 package of mandu wrappers
1/2 bunch of fresh spinach, chopped
1 tablespoon garlic (adjust to taste; I love garlic)
1 tablespoon olive oil
1/4 cup ricotta salata (can be substituted with drained ricotta or mascarpone)
2 large eggs beaten with 1 teaspoon water

olive oil (or soybean oil) for frying
1 beaten egg with two tablespoons milk
2 cups Italian-style breadcrumbs (here's how to make them)
1/4 cup grated ricotta salata or parmesan cheese
1 jar of marinara sauce for dipping (I used leftover pizza sauce)

The package of mandu wrappers will be rock hard.

To defrost them gently, I put them on my floor (ondol/floor heating) and let it defrost for an hour.  You can speed this up via the microwave or a hot water bath, but be patient.  The wrappers tear really easily.

Saute the garlic in some olive oil then add the chopped spinach.  Saute for two to four minutes until the spinach is wilted, and remove from heat.  Gently squeeze the spinach to drain excess liquid.  Fold in the ricotta salata.

Place about a tablespoon of spinach filling onto a mandu wrapper.

Dip a brush (or finger) into the beaten egg and swipe around the filling.

Place another mandu wrapper directly on top.  Trim the circles into a square.

Pinch the sides down using a fork.  Repeat until you run out of filling or wrappers.

Pour the oil for frying into a heavy sauce pan and heat to 325 degrees F or until a few breadcrumbs tossed in sizzle and turn brown.

While waiting for the oil to heat up, dredge the ravioli one by one into the egg and milk mixture.  I just used the beaten egg from making ravioli and combined it with the milk.

 After dredging in egg, dredge in the breadcrumbs.  Continue with remaining ravioli.

Kind of like looking for a flounder in the sand.

Working in small batches, fry the ravioli about 1 minute on each side.  Remove with a slotted spoon and drain on paper towels.

Serve with marinara sauce and grated parmesan/ricotta salata on top.