Recipe: fried ravioli with Parmesan cheese

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you the recipe for fried ravioli with Parmesan cheese.

I prefer eating pasta than fitting into size 36, said Sophia Loren. Now she had it easy to say that because: stunningly beautiful, but she does have a good point. What good is a beautiful slim figure if you can't eat this delicious fried ravioli?

Preparation: 60 min
Preparation: 15 min
Persons: 6

INGREDIENTS
250 grams of fresh ravioli, filled with cheese or pumpkin
100 grams of panko or breadcrumbs
2 tbsp chopped sage
1 tbsp chopped rosemary
100 grams of Parmesan cheese
pepper
2 eggs
100 ml of milk
oil for frying
a few extra sage leaves

Here's how to make fried ravioli with Parmesan cheese

1. Place the ready-made ravioli on a baking sheet and put them in the freezer. Let the ravioli freeze for half an hour.
2. Mix the breadcrumbs, sage, rosemary, 50 grams of Parmesan cheese, and a bit of black pepper together in a deep plate.
3. Stir milk and eggs together in another deep plate.
4. Take the ravioli out of the freezer. Dip them one by one in the egg-milk mixture and then coat them in breadcrumbs. Place them back on the baking sheet and put all the breaded ravioli back in the freezer.
5. Heat the oil in a small pot. When the oil is hot enough, fry the ravioli until golden brown for 3 to 5 minutes. Don't put too many ravioli in the pan at once. Let the ravioli drain on paper towels.
6. Fry the sage leaves in the hot oil as well; they will be crispy within two minutes. Let them drain on paper towels.
7. Sprinkle the rest of the Parmesan cheese over the ravioli and serve them with the crispy fried sage leaves.

Recipe and photo: Parmigiano Reggiano