Crispy Parmigiano Reggiano and Sage Ravioli

Use butternut squash or mixed cheese ravioli for these crispy little bites.

  • Serves4
  • DifficultyMedium
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
2 eggs
100ml 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, 50g 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.

Recipe courtesy of Parmigiano Reggiano

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