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Crunchy on the outside, soft within – this is ravioli made for cheese lovers. These ravioli hit all the right notes – crunchy on the outside, pillowy on the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinarytravelsmagazine.com.
Ingredients
- 250 g fresh ravioli (preferably butternut squash or ricotta 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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