Crumbed & Fried Ravioli with Pepperincino Sauce

Cook time 25 min + refrigeration
Servings 6


1pkt San Remo Fresh Beef Ravioli
2 eggs
¼ cup milk
1 cup flour
2 cups bread crumbs
½ cup parmesan grated
½ cup pecorino grated
10 basil leafs
Vegetable oil

1 cup roasted capsicums, peeled & deseeded
1 cup cherry tomato, cut in halve
2tbsp red wine vinegar
1tbsp dried chilli flakes
1tbsp dried oregano
1tbsp dried basil
2tbsp olive oil
¼ cup flat leaf parsley, chopped

Crumbed & Fried Ravioli with Pepperincino Sauce

  1. Set up a crumbing station. Place flour into a tray, mix eggs and milk in a bowl and mix breadcrumbs parmesan and pecorino together and place in a tray.

  2. Dip ravioli one at a time into the flour, then egg wash and then breadcrumbs. Place on a plate not touching each piece of pasta.

  3. Place in the fridge until needed.

  4. Heat oil in a large saucepan or a deep fryer.

  5. Fry ravioli until golden brown, in small batches. Place on absorbent towel.

  6. Fry basil leafs last until crispy.

  7. Serve on a plate with sauce on side and crispy basil over the top.

Sauce method:

  1. Place all ingredients into a pan and cook for 3 to 4mins or until tomatoes collapse.

  2. Pour mix into a food processor and blend until smooth.

  3. Season with salt & pepper.