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Ingredients
2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian Bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls*
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-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 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot heat the remaining extra-virgin 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 a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
*You can substitute any ingredients with ones of your choice also if you dont have frozen ravioli canned ravioli works just as good.
2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian Bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls*
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-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 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot heat the remaining extra-virgin 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 a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
*You can substitute any ingredients with ones of your choice also if you dont have frozen ravioli canned ravioli works just as good.
