Toasted Ravioli

Method

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1. Simmer the passata, garlic, oregano and salt in a small saucepan for 10 minutes, stirring now and then. Keep warm.

   Mark done Start 10 min timer

2. Boil the ravioli in salted water for 2 minutes, then drain and spread them on a tray lined with paper towels. Pat them dry.

   Mark done Start 2 min timer

3. Set up three shallow dishes: the flour in one, the eggs beaten with the milk in another, and the breadcrumbs mixed with the parmesan in the third.

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4. Coat each ravioli in flour, then egg, then breadcrumbs, pressing the crumbs on firmly.

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5. Heat the oil in a deep, heavy pan to 180°C / 350°F. Fry the ravioli in batches for 1 to 2 minutes, turning once, until golden brown.

   Mark done Start 1 min timer

6. Drain on paper towels, sprinkle with parmesan and parsley and serve with the warm marinara.

   Mark done

Chef’s Tips

• Dry the boiled ravioli well. Wet pasta will not hold the coating.
• Use one hand for the dry ingredients and one for the wet ones, to keep your fingers from clogging.
• Fry at 180°C. Cooler oil makes greasy ravioli.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Warm marinara
• A green salad
• Cold lager

Storage & Reheating

Best eaten straight from the fryer. Re-crisp leftovers in a hot oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.