Crumbed & Fried Ravioli with Pepperincino Sauce

Method

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.