Toasted Ravioli with Roasted Red Pepper Sauce
Splash of milk
Salt and freshly ground pepper
1 1/2 cups Italian-style bread crumbs
1/4 cup grated parmesan cheese
1 package large fresh cheese ravioli (or half a package of small, which is what I used)
5 tablespoons extra virgin olive oil, divided
3 garlic cloves, finely chopped
Pinch of red pepper flakes
3 roasted red peppers, drained
1 8-ounce can of tomato sauce
1. Beat eggs and the splash of milk in a shallow bowl. Season with salt and pepper. Combine bread crumbs with cheese in a second dish. Dip the ravioli into the eggs, then coat with bread crumbs.
2. Heat 3 tablespoons of oil over medium heat in a large skillet, and toast the ravioli until deep golden, about 4 minutes per side.
3. In a small saucepan, heat remaining 2 tablespoons of oil with the garlic and red pepper flakes over medium-low heat. Grind the roasted red peppers in a food processor and add them to the pot after cooking the garlic for a couple of minutes. Stir in the tomato sauce and season with salt and pepper. Heat through.
4. Serve toasted ravioli with the dipping sauce, either on the side or on top.