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Method:
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Set up a crumbing station. Place flour into a tray, mix eggs and milk in a bowl and mix breadcrumbs parmesan, pecorino, basil and oregano together and place in a tray.
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Dip ravioli one at a time into the flour, then egg wash and then breadcrumbs.
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Place in the fridge until needed.
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Heat oil in a large saucepan or a deep fryer.
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Fry ravioli until golden brown, in small batches. Place on absorbent towel.
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Fry basil leaves last until crispy.
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Serve on a plate with sauce on the side and crispy basil over the top. Sauce method:
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Place all ingredients into a pan and cook for 3 to 4mins or until tomatoes collapse.
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Pour mix into a food processor and blend until smooth.
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Season with salt & pepper.
