Get creative in the kitchen this weekend with this Italian inspired recipe, perfect for an easy but unique starter or party nibbles.
It uses Parmigiano Reggiano cheese, known as ‘Parmesan’, which is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago. Totally natural – it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.
For more information on Parmigiano Reggiano, visit www.parmigianoreggiano.com.
CRISPY PARMIGIANO REGGIANO AND SAGE RAVIOLI
SERVES 4-6
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
Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard.
Mix the breadcrumbs, sage, rosemary, 50g Parmigiano Reggiano and a pinch of black pepper.
Whisk the eggs and milk in a shallow dish.
Remove the ravioli from the freezer and dip in the egg mixture before coating in the Parmigiano Reggiano breadcrumbs. Arrange on a baking sheet and return to the freezer for a further 25-30 minutes to harden.
Heat oil in a heavy-based saucepan until hot and fry the ravioli in batches for 3-5 minutes until golden. Remove from the oil and drain on kitchen paper.
Fry the sage leaves for 1-2 minutes until crispy and drain on kitchen paper.
Serve the ravioli hot with more grated Parmigiano Reggiano and deep-fried sage leaves.