Recipe by Lainey39
This appetizer is best made with fresh ravioli; not the frozen. I have used both the spinach and cheese ravioli and the all-cheese ravioli, but feel free to experiment on your own. This recipe is from Rachael Ray. You may want to double the recipe - it is so good!
Top Review by Mommy Diva
Delightful appy - made for a friend that was over the other night ans she loved this! I used the all cheese but plan to try others! Nice flavor and change from the usual! **Made for Beverage Tag January 2008**
- 2 eggs
- milk or half-and-half
- salt, to taste
- pepper, to taste
- 1 1⁄2 cups Italian seasoned breadcrumbs
- 1⁄2 cup parmigiano-reggiano cheese, grated
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 12 large fresh spinach-cheese ravioli, about 3/4 pound
- 5 tablespoons extra virgin olive oil, divided
- 3 garlic cloves, finely chopped
- 1 pinch red pepper flakes
- 2 roasted red peppers, drained
- 1 (14 ounce) can crushed tomatoes
Directions See How It's Made
- Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish.
- Combine bread crumbs with cheese and parsley in a second dish.
- Coat the fresh pasta in egg then bread crumbs.
- Heat 3 T olive oil over medium heat in a skillet and then toast the ravioli until deep golden, 3-4 minutes on each side.
- In small sauce pot, heat the remaining olive oil and the garlic and red pepper flakes over medium-low heat.
- Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes.
- Stir in tomatoes and season the sauce with salt and pepper.
- When ready to serve, transfer sauce to small bowl.
- Surround the sauce with toasted ravioli for dipping and serve.