Name: Crumbed ravioli with pepper sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 200 g store-bought ravioli; 125 ml flour; 2 eggs lightly beaten; 125 ml breadcrumbs; salt and freshly ground black pepper; oil for frying; 1 red pepper; 5 ml oil; 1 red chillies; 1 garlic clove; 5 ml cumin seeds; 5 ml coriander seeds; 5 ml smoked paprika

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Ingredients (13)

200 g	store-bought ravioli
125 ml	flour
2	eggs — lightly beaten
125 ml	breadcrumbs
	salt and freshly ground black pepper
	oil — for frying
1	red pepper
5 ml	oil
1	red chillies
1	garlic clove
5 ml	cumin seeds
5 ml	coriander seeds
5 ml	smoked paprika

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Method:

Preheat the grill.

Blanch the ravioli in a pot of simmering water until the pockets rise to the top. Immediately transfer the ravioli to a bowl of ice water, then transfer to a paper towel and pat dry.

Put the flour, egg and breadcrumbs into separate bowls, and season the flour with salt and pepper.

Cover the ravioli pockets with flour, dunk them in the egg, and crumb them with the breadcrumbs.

Heat oil over medium heat and shallow-fry the ravioli for 2 minutes or until golden. Place on paper towels to drain the oil.

For the pepper sauce

Put the pepper on a baking sheet, drizzle with oil and grill for 10 minutes or until charred. Place in a bowl, cover with plastic wrap and let it steam for 5 minutes. Remove the skin, stem and seeds.

Put the pepper and remaining ingredients in a blender and blitz until smooth. Serve with ravioli.