"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Toasted Ravioli Recipe

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This recipe for Toasted Ravioli, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jon McComb
Added: Thursday, September 4, 2008


2 eggs
splash of milk
Salt and pepper
1 Cups Italian Bread Crumbs
Cup grated Parmigianino-reggiano cheese
Handful of finely chopped fresh flat leaf parsley
12 large cheese ravioli
5 tablespoons extra virgin olive oil
3 garlic cloves
Red Pepper Flakes (a pinch
2 roasted red peppers drained
1 14 ounce can crushed tomatoes

Beat the eggs and a splash of milk in a dish and season with salt and pepper in a dish.
Combine break crumbs with the cheese and parsley in a second dish.
Dip the fresh ravioli(or frozen then thawed) in the eggs, then coat with the bread crumbs.
Heat 3 tbsp of the oil to medium heat in a large skillet, then toast ravioli until brown, approx 3-4 minutes each side.

In a sauce pan heat the remaining 2 tbsp of oil with the garlic and red pepper flakes over medium low heat.

Grind the roasted red peppers in a food processor and add to the garlic mixture.
After cooking a few minutes add the tomatoes seasoned with salt and pepper.
Put in a small bowl for dipping the ravioli.




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