These sage ravioli are coated in a Parmigiano Reggiano and herb crust, then fried to golden perfection for a satisfying crunch. The crispy exterior gives way to tender, flavorful pasta, while fried sage leaves add an aromatic finish that makes this dish as elegant as it is irresistible.
Crispy Parmigiano Reggiano and Sage Ravioli
Serves 4-6
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
Directions:
- 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.
