Crispy Parmigiano Reggiano and sage ravioli

Appetizera couple of hours24 months


Serves 4-6

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


2 eggs

100 ml milk

Vegetable oil, for frying

Handful sage leaves


  1. Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard.

  2. Mix the breadcrumbs, sage, rosemary, 50 g Parmigiano Reggiano and a pinch of black pepper.

  3. Whisk the eggs and milk in a shallow dish.

  4. 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.

  5. 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.

  6. Fry the sage leaves for 1-2 minutes until crispy and drain on kitchen paper.

  7. Serve the ravioli hot with more grated Parmigiano Reggiano and deep-fried sage leaves.

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