Crispy Parmigiano Reggiano and Sage Ravioli Recipe | Food Network UK
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Cooking tools:
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- Whisk
- Heavy-based saucepan
- Stove
- Slotted spoon
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- Grater
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Ingredients
- 250g fresh ravioli (preferably butternut squash or mixed cheese)
- 100g fresh breadcrumbs
- 2 tbsp chopped sage
- 1 tbsp chopped rosemary
- 100g grated Parmigiano Reggiano, plus extra to serve
- Pepper
- 2 eggs
- 100ml milk
- Vegetable oil, for frying
- Handful sage leaves
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