Toasted Ravioli

Ingredients

• 1.5 cups bread crumbs italian
• 14 ounce canned tomatoes crushed canned
• 12 large spinach and cheese ravioli fresh
• 2  eggs 
• 1 Handful flat-leaf parsley chopped
• 3 cloves garlic finely chopped
• 2 servings splash of milk 
• 5 tablespoons olive oil extra-virgin divided
• 0.5 cup parmigiano-reggiano grated
• 1 pinch pepper flakes red
• 2  roasted peppers red drained
• 2 servings salt and pepper 

Equipment

• food processor
• bowl
• frying pan
• pot

Directions

1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish.
2. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs.
3. 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.
4. 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.