Toasted Ravioli
- Reviews 2
Ready In: 20 mins
Serves: 6
Ingredients
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off