Buon appetito!
Crispy ravioli with spicy tomato sauce
Ingredients
4 persons
- 2 bags of cheese girasoli
- 4 eggs
- 2 bags of panko
- 4 tablespoons olive oil
- 2 teaspoons paprika powder
- 4 tablespoons oregano
- 2 cans ELVEA Cubetti Look
- 2 pinches of cayenne pepper
- pepper
- salt
Preparation
-
1
Simmer the Elvea cubetti with garlic, 1 teaspoon of oregano, cayenne pepper, pepper, and salt over low heat.
-
2
Meanwhile, heat a small pan of salted water
-
3
Boil the girasoli for 2-3 minutes, drain the girasoli and add a little oil
-
4
Prepare a bowl with two beaten eggs, and a bowl with the Panko breadcrumbs mixed with 2 tablespoons of oil, 1 tablespoon of paprika powder, and 1 teaspoon of oregano.
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5
Preheat the oven to 180°C and prepare a baking sheet, lined with parchment paper.
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6
Dip the sunflowers one by one in the egg and then in the breadcrumbs and place them on the baking sheet
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7
Place in the oven for 10-12 minutes
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8
Serve on a plate or charcuterie board with a bowl of the spicy tomato sauce
