1. Method:
  2. 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.
  3. Dip ravioli one at a time into the flour, then egg wash and then breadcrumbs.
  4. Place in the fridge until needed.
  5. Heat oil in a large saucepan or a deep fryer.
  6. Fry ravioli until golden brown, in small batches. Place on absorbent towel.
  7. Fry basil leaves last until crispy.
  8. Serve on a plate with sauce on the side and crispy basil over the top.   Sauce method:
  9. Place all ingredients into a pan and cook for 3 to 4mins or until tomatoes collapse.
  10. Pour mix into a food processor and blend until smooth.
  11. Season with salt & pepper.