Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. Splash of milk or half-and-half

  3. Salt and pepper

  4. 1 1/2 cups Italian bread crumbs, eyeball it

  5. 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls

  6. Handful flat-leaf parsley, chopped

  7. 12 large fresh spinach and cheese ravioli, about 3/4 pound

  8. 5 tablespoons extra-virgin olive oil, divided

  9. 3 cloves garlic, finely chopped

  10. Pinch red pepper flakes

  11. 2 roasted red peppers, drained

  12. 1 (14-ounce) can crushed tomatoes

Instructions Jump to Ingredients ↑

  1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

  2. In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.


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