Toasted Ravioli with Heritage Tomato Sauce.jpg

Toasted Ravioli with Heritage Tomato Sauce

This versatile dish is perfect for entertaining – you can serve as an elegantly-plated entrée or turn it into a party dish by placing the sauce into a bowl for dipping and serving the ravioli en-masse on a platter. We used Per Tutti pasta to make these; they have a range of filled-pasta available with flavours including Roast Duck; Spinach & Italian Cheese; and Buffalo Mozzarella, Tomato & Basil.

How long will it take?

Takes 2 hours

What’s the serving size?

Serves 6


What do I need?

  • 3 packets of Per Tutti filled pasta of your choice
  • 2 eggs
  • 1/3 cup milk
  • 2 cups breadcrumbs
  • 1 ½ litres vegetable oil
  • ¼ cup grated parmesan cheese
  • 1 tbsp chopped parsley

 

For the Heritage Tomato Sauce

  • 3 tbsp olive oil
  • ½ brown onion, chopped
  • 8 large heritage tomatoes, peeled and cut into large chunks
  • 6 cloves garlic, minced
  • 1 bay leaf
  • ½ cup red wine
  • 1 tbsp honey
  • 2 tbsp dried basil
  • 1 tsp oregano
  • 1 tsp dried marjoram
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp fennel seed
  • ¼ tsp red pepper flakes
  • 2 tbsp balsamic vinegar

How do I make it?

  1. Prepare Heritage Tomato Sauce by heating olive oil in a large saucepan or stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add tomatoes, garlic and bay leaf and cook for a few minutes until the tomatoes release their juice. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.
  2. Add red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed and red pepper to the mixture and bring to a simmer. Cook for a further 30 minutes, then remove from heat and stir balsamic vinegar through the sauce. The sauce can be served hot or cold.
  3. Line a baking tray with baking paper.
  4. Place eggs and milk in a small bowl and whisk to combine.
  5. Place breadcrumbs in a shallow bowl.
  6. Dip each ravioli in the egg mix, then roll in the breadcrumbs. Repeat for all ravioli and place them in a single layer on the baking tray.
  7. Heat oil in a deep saucepan to 175C. Cook ravioli in batches for 3 to 4 minutes or until golden brown all over.
  8. Sprinkle with parmesan and chopped parsley and serve with Heritage Tomato Sauce.

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