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A utensil with ravioli on top of a napkin.

Crispy Parmigiano Reggiano and Sage Ravioli

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Ingredients

  • 250 g fresh ravioli preferably butternut squash or mixed cheese
  • 100 g fresh breadcrumbs
  • 2 tbsp chopped sage
  • 1 tbsp chopped rosemary
  • 100 g grated Parmigiano Reggiano plus extra to serve
  • pepper
  • 2 eggs
  • 100 ml milk
  • vegetable oil for frying
  • handful sage leaves

Instructions
 

  • Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard.
  • Mix the breadcrumbs, sage, rosemary, 50 g Parmigiano Reggiano and a pinch of black pepper.
  • Whisk the eggs and milk in a shallow dish.
  • Remove the ravioli from the freezer and dip in the egg mixture before coating in the Parmigiano Reggiano breadcrumbs. Arrange on a baking sheet and return to the freezer for a further 25-30 minutes to harden.
  • Heat oil in a heavy-based saucepan until hot and fry the ravioli in batches for 3-5 minutes until golden. Remove from the oil and drain on kitchen paper.
  • Fry the sage leaves for 1-2 minutes until crispy and drain on kitchen paper.
  • Serve the ravioli hot with more grated Parmigiano Reggiano and deep-fried sage leaves.