Wednesday, July 18, 2007

Toasted Ravioli!

This is addicting!

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
1/4 cup flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound (or whatever kind you like)
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

Beat eggs and a splash of milk in a shallow dish and season with salt and pepper. 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.

Enjoy!

2 comments:

Brandon and Brittany said...

Jandee, what brand ravioli do you buy? If anyone knows the best kind, it has got to be you. Next time I come down we so need to take a trip to an italian resturaunt and stuff our faces! I am putting on weight as it is, might as well enjoy myself!

Jordan & Jandee said...

I'm not sure what the brand is, but I typically just buy the spinach cheese kind they have at Costco and that one is pretty good.