Buon appetito!
Fried ravioli with tomato dip
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Tomato and Pepper
- 100 grams panko
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes
- pepper
- salt
- 2 eggs
- 400 grams uncooked ravioli
- ricotta
- spinach
Preparation
-
1
Preheat the deep fryer to 170 °C.
-
2
Mix the panko with the herbs, pepper, and salt.
-
3
Beat the eggs with a spoonful of water.
-
4
Coat the ravioli in the beaten egg and then in the panko.
-
5
Deep-fry them until crispy.
-
6
Serve with the tomato and pepper.
Buon appetito!
