Crispy Parmigiano Reggiano and Sage Ravioli

  • Difficoltà


  • Stagionatura

    24 months

  • Serves 4-6
  • 250g fresh ravioli (preferably butternut squash or mixed cheese)
  • 100g fresh breadcrumbs
  • 2 tbsp chopped sage
  • 1 tbsp chopped rosemary
  • 100g grated Parmigiano Reggiano, plus extra to serve
  • Pepper
  • 2 eggs
  • 100ml 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, 50g 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.