Some serious comfort food, great as a starter, or sharer or just as a snack. Easy to make, and packing a huge flavour punch. Serve these with my Herby Marinara and grated parmesan, and of course, fresh basil is essential :)
Full Recipe Below and #YouTube Video Recipe Below:
Ingredients:
1 x Portion of my Herby Marinara
Beef n Red Wine Ravioli (you can make these or buy them)
Plain Flour
Eggs
Panko Breadcrumbs
Dried Parsley
Garlic Powder
Italian Seasoning
Fresh Basil
Parmesan Cheese
Method:
Make sure your Ravioli is fridge cold and prepare your breading station, two plates, one for plain flour and one for panko breadcrumbs, and a bowl for the beaten eggs. Add to the flour and panko, 2 tsp dried parsley, 2 tsp garlic powder, 2 tsp Italian seasoning, salt, and pepper, and mix these in so the flour and panko are now seasoned well. Press the ravioli into the seasoned plain flour, coating well, then into the beaten egg, finally into the panko, ensuring an even coverage.
Pop these into the fridge to set for 15 - 20 mins then deep fry at 160C for around a minute on either side, ensuring you flip them. If you want to cook them later or the next day, for example, put them in the freezer and cook from frozen, add around another 30 secs per side.
Once cooked season generously with sea salt and grate fresh parmesan over top.
To Serve:
Place the fried ravioli onto a board, with a good amount of my Herby Marinara sauce. Grate fresh parmesan all over the ravioli, tear up some fresh basil, and sprinkle. Simply Amazing!
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