Crispy Parmigiano Reggiano and sage ravioli
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
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.
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.