Breaded sage leaves with ravioli

Ingredients for 2 servings:

• 250g ravioli
• 12 sage leaves
• 1 egg yolk
• 1 tbsp flour
• 2 tbsp milk
• 1 tsp, heaped breadcrumbs
• 2 tbsp olive oil
• 2 tbsp butter
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the sage leaves from the stems and rinse briefly under cold running water, then place on kitchen paper to dry. In a small bowl, whisk together the egg yolk, milk, flour, breadcrumbs, and a pinch of salt until creamy. It’s best to pour the mixture into a small, shallow dessert dish so the sage leaves can be coated or breaded more easily. In the meantime, cook the ravioli according to the instructions. Heat the butter and olive oil in a non-stick pan. Coat the sage leaves in the breadcrumb mixture, coating both sides. You’ll need to turn them over several times, as they won’t stick the first time. Immediately add the breaded leaves to the hot pan, reduce the heat, and fry the leaves on both sides until golden brown. Turn the leaves over with small tongs. When the ravioli are ready, drain them and transfer them to two deep plates. Add 6 breaded sage leaves to each dish and drizzle with the butter and oil mixture from the pan. Season with salt if desired, then serve immediately!