More Great Recipes: Appetizer

Toasted Ravioli with Tomato Dipping Sauce

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Member since 2009

Serves | Prep Time | Cook Time 2-3 minutes


16 to 20 oz fresh ravioli

for the breading:
3/4 cup bread crumbs
1 tablespoon oregano
1 tablespoon chervil
1 egg yolk
2 tablespoons water or milk

for the sauce:
14 oz canned diced tomato
1 clove garlic, minced
1 shallot, minced
1 tablespoon olive oil
1 teaspoon chervil
1 teaspoon oregano


In a shallow bowl mix together the bread crumbs, oregano and chervil. Beat the egg yolk and water together in a small bowl. Dip each ravioli in the egg then toss it in the bread crumbs. Set aside.

In skillet, heat 1/2 inch oil.

Meanwhile, in a small saucepan, heat the olive oil and then saute the shallot and garlic until fragrant. Add the tomatoes and spices. Simmer until it thickens slightly, stirring occasionally. Fry the ravioli in batches, flipping once, until golden.

Drain on paper towel lined plates.

Serve hot or at room temperature with warm tomato dipping sauce.

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