Ravioli Fritti
Ingredients
- 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
Preparation
- 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.
