Toasted Ravioli

Ingredients for 4 servings:

• 3 eggs
• 160 g flour
• ½ tsp salt
• 300 g cheese
• 80 g breadcrumbs
• 2 tbsp milk
• 30 g Parmesan
• 1 tsp basil, dried
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp salt
• 1 tsp pepper
• ½ tsp garlic granules
• 500 g tomatoes, chopped
• 2 tbsp fresh herbs (basil etc.)
• 500 ml frying oil
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Quick – easy – delicious

Whisk 2 eggs and salt in a bowl with a fork. Stir in half the flour, then add the remaining flour. Knead with your hands on a floured surface until you have a smooth dough. Let the dough rest for at least 30 minutes. Place the chopped tomatoes in a saucepan with 2 tablespoons of Parmesan cheese and the seasonings and simmer for about 10 minutes. Season with salt to taste. Whisk 1 egg with 2 tablespoons of milk in a bowl. Mix the breadcrumbs, Parmesan cheese and seasonings in a second bowl. Divide the dough in half and roll out both pieces thinly. Cut the cheese into small pieces. Cover one half of the dough with pieces of cheese, leaving enough space between them. Lightly moisten the dough around the pieces of cheese and fold the other half over the dough, pressing the dough down around the pieces of cheese. Cut the dough into squares using a pastry wheel or a knife. First dip the ravioli in the egg and milk mixture, let it drain briefly, then roll in the breadcrumb mixture. Press the crumbs firmly into the pan, then shake them off and place them on a baking sheet or plate. Heat oil in a pan to 170°C. Add the ravioli and fry until golden brown. Drain on kitchen paper. Sprinkle the ravioli with grated Parmesan cheese and fresh herbs and serve with tomato sauce.