Crumbed ravioli with pepper sauce
|200 g||store-bought ravioli|
|eggs — lightly beaten|
|salt and freshly ground black pepper|
|oil — for frying|
|5 ml||cumin — seeds|
|5 ml||coriander — seeds|
|5 ml||paprika — smoked|
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.