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    Servings: Not specified

    Directions

    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. 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.

    Ingredients
    • 2 eggs
    • Splash of milk or half-and-half
    • Salt and pepper
    • 1 1/2 cups Italian bread crumbs, eyeball it
    • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
    • Handful flat-leaf parsley, chopped
    • 12 large fresh spinach and cheese ravioli, about 3/4 pound
    • 5 tablespoons extra-virgin olive oil, divided
    • 3 cloves garlic, finely chopped
    • Pinch red pepper flakes
    • 2 roasted red peppers, drained
    • 1 (14-ounce) can crushed tomatoes

    Parsed from recipe text (no separate ingredient records).
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