Crispy Parmigiano Reggiano and sage ravioli
Crispy Parmigiano Reggiano and sage ravioli
Ingredients
- 250 g fresh ravioli (preferably butternut squash or mixed cheese)
- 100 g fresh breadcrumbs
- 2 tbsp chopped sage
- 1 tbsp chopped rosemary
- 100 g grated Parmigiano Reggiano, plus extra to serve
- Pepper
- 2 eggs
- 100 ml milk
- Vegetable oil, for frying
- Handful sage leaves
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