Ravioli Fritti
  • Fresh ravioli (preferably butternut squash or mixed cheese)
  • ½ cup breadcrumbs
  • 2 tbsp chopped sage (plus extra to garnish)
  • 1 tbsp chopped rosemary
  • ½ cup Bertozzi Freshly Grated (plus extra to garnish)
  • Black pepper
  • 2 eggs
  • ½ cup milk
  • Vegetable oil 
  • Mix the breadcrumbs, sage, rosemary, Bertozzi Freshly Grated cheese and a pinch of black pepper in a bowl. 

  • Whisk the eggs and milk in a shallow dish.

  • Dip ravioli in mixture before coating them in the breadcrumbs.
  • Heat oil in heavy saucepan until hot.
  • Fry the ravioli in batches for 3-5 minutes, until golden.
  • Remove from oil and place on paper towels to absorb excess oil.
  • Serve ravioli hot, adding more Bertozzi Freshly Grated cheese and sage leaves to garnish. 
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