- 2
Ingredients
- 2 eggs
- A splash of milk or half-and-half
- Salt and black pepper
- 1 1/2 cups Italian-style bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- A handful of finely chopped fresh flat-leaf parsley
- 12 large fresh spinach and cheese ravioli
- 5 tablespoons EVOO
- 3 garlic cloves, finely chopped
- A couple pinches of red pepper flakes
- 2 roasted red peppers, drained
- 1 14-ounce can crushed tomatoes
- A handful of fresh basil leaves, thinly sliced
Preparation
Step 1
Beat the eggs and the splash of milk in a shallow dish and season with salt and pepper. Combine the bread crumbs with the cheese and parsley in a second dish. Dip the fresh ravioli in the eggs, then coat with the bread crumbs. Heat 3 tablespoons of the EVOO over medium heat in a large skillet, then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot, heat the remaining 2 tablespoons of EVOO with the garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in a food processor and add them to the garlic after it has cooked for a couple of minutes. Stir in the tomatoes and season the sauce with salt and pepper. Heat through, then wilt in the basil and transfer the sauce to a small bowl. Surround the sauce with the toasted ravioli for dipping and serve as an appetizer.