Crispy Parmigiano Reggiano And Sage Ravioli
Get creative in the kitchen this Bank Holiday weekend with this Italian inspired recipe, perfect for an easy but unique starter or party nibbles.
Freeze fresh ravioli. Meanwhile, combine breadcrumbs, sage, rosemary, Parmigiano Reggiano and black pepper.
Dip the frozen ravioli into a mixture of whisked egg and milk and coat in the Parmigiano Reggiano breadcrumbs before returning to the freezer to harden.
Fry the ravioli in batches until golden and fry sage leaves until crispy. Serve the ravioli hot with grated Parmigiano Reggiano and deep fried sage leaves.
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.
The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.
Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
Crispy Parmigiano Reggiano and Sage Ravioli
250g fresh ravioli (preferably butternut squash or mixed cheese)
100g fresh breadcrumbs
2 tbsp chopped sage
1 tbsp chopped rosemary
100g grated Parmigiano Reggiano, plus extra to serve
Vegetable oil, for frying
Handful sage leaves
Spread the ravioli on a baking sheet and freeze for 25-30 minutes until hard
Mix the breadcrumbs, sage, rosemary, 50g Parmigiano Reggiano and a pinch of black pepper
Whisk the eggs and milk in a shallow dish
Remove the ravioli from the freezer and dip in the egg mixture before coating in the Parmigiano Reggiano breadcrumbs. Arrange on a baking sheet and return to the freezer for a further 25-30 minutes to harden
Heat oil in a heavy-based saucepan until hot and fry the ravioli in batches for 3-5 minutes until golden. Remove from the oil and drain on kitchen paper
Fry the sage leaves for 1-2 minutes until crispy and drain on kitchen paper
Serve the ravioli hot with more grated Parmigiano Reggiano and deep-fried sage leaves
The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: Jocelyn Barker