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Crumbed ravioli with pepper sauce


Crumbed ravioli with pepper sauce (PHOTO: Drum)

Ingredients 13
Servings 4-6
Time 5 MIN

Ingredients

  • 200
    g
    store-bought ravioli
  • 125
    ml
    flour
  • 2 eggs, lightly beaten
  • 125
    ml
    breadcrumbs
  • salt and pepper
  • oil for frying
  • 1 red pepper
  • 5
    ml
    oil
  • 3 red chillies
  • 5 cloves garlic
  • 5
    ml
    cumin seeds
  • 5
    ml
    coriander seeds
  • 5
    ml
    smoked paprika
 

Method

20 MIN
 

Preheat the grill.

1 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.

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

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

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

5 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.

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

 

Read more on: ravioli  |  pasta dishes
 

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