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Toasted Ravioli

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Submitted by: ToyNDanny

 

Purchased ravioli, breaded and sauteed in olive oil and served with a savory tomato and red pepper sauce.
 

Ingredients

  • 2 eggs
  • Splash of milk or half-and-half
  • Salt and pepper
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 handful flat-leaf parsley, chopped
  • 12 large fresh spinach and cheese ravioli, about 3/4 pound
  • 5 Tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, finely chopped
  • Pinch red pepper flakes
  • 2 roasted red peppers, drained
  • 1 14 oz can crushed tomatoes

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Method

Beat eggs with 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 ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

 

Notes:

 

Number of Servings: 4

 

Submitted by: ToyNDanny ()

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