1 (20-ounce) package frozen cheese ravioli
3/4 cup Italian-flavored bread crumbs
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 cup milk
1 egg, beaten
1/2 cup vegetable oil for frying
1 (5-ounce) package fresh spinach
1/2 cup cherry tomatoes, cut in half
1/4 cup vegetable oil
1 cup walnuts
1/4 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons lemon juice
Directions1.In a large pot of boiling salted water, cook ravioli to desired doneness; drain, pat dry, and cool slightly.
2.Meanwhile, in a medium bowl, combine bread crumbs, garlic powder, and salt. In another bowl, mix together milk and egg.
3.Dip ravioli, a few at a time, into milk egg mixture, then into bread crumb mixture, coating evenly.
4.In a large skillet over medium heat, heat oil until hot. Fry ravioli in batches until golden on both sides; drain on paper towels.
5.To make the dressing, in the same skillet over medium heat, heat oil until hot. Add walnuts and saute 3 to 4 minutes, or until toasted. Add vinegar, sugar, and lemon juice and cook until sugar is dissolved, stirring constantly.
6.Place spinach and tomatoes in a large bowl; add walnut dressing and toss until evenly coated. Divide spinach mixture evenly on plates and top with toasted ravioli.