Tag: DIY Ravioli Recipes

These ravioli hit all the right notes – crunchy on the outside, pillowy on the inside, and deeply savoury thanks to plenty of aged cheese and fragrant herbs. Think of them as ravioli crossed with your favourite bar snack: indulgent, nostalgic, and dangerously easy to keep popping until the plate is empty. 

 

Prep time: 75 min.

Cook time: 10 min.

Serves: 4-6

 

Ingredients:

• 250 g fresh ravioli (preferably butternut squash or ricotta 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
•  

Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard. In a separate bowl, mix the breadcrumbs, sage, rosemary, 50 g Parmigiano Reggiano and a pinch of black pepper.

Use another bowl to 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.