Crumbed ravioli with pepper sauce

4-6 servings By Food24
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Ingredients (13)

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

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.



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