1/2 cup grated Parmigiano-Reggiano cheese, 2 generous handfuls
a handful of finely chopped fresh flat-leaf parsley leaves
12 large fresh spinach and cheese ravioli (1 pkg, about 3/4 lb)
5 tablespoons EVOO
3 garlic cloves, finely chopped
a couple pinches of red pepper flakes
2 roasted red peppers, drained
1 14-oz can crushed tomatoes
a handful of fresh basil leaves, thinly sliced
Instructions
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. Head 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 wiht the toasted ravioli for dipping and serving.
Originally Submitted
8/25/2010
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