Fried Ravioli & Mint Parsley Pesto

Ingredients

1/2 cup parsley, chopped
1/2 cup mint, chopped
cup pine nuts, toasted
3 cloves garlic, minced
Zest of 1/2 lemon, minced
Juice of 1 lemon
1 shallot, minced
1/2 cup breadcrumbs
1/2 teaspoon red pepper flakes
1 egg, beaten
1 tablespoon milk
1/4 cup heavy cream
1 package Buitoni Riserva Wild Mushroom Angnolotti
2 tablespoons butter

Preparation

1
Add lemon juice, zest, parsley, mint, pine nuts, half of garlic and olive oil in a food processor. Blend until smooth. Salt to taste and set aside.
2
In a shallow pan, heat remaining garlic and shallots in butter. Lower heat and add cream. Stir to combine.
3
Add pesto, stir and allow to cook over very low heat.
4
As sauce cooks, start heating a layer of grapeseed oil in a large pan.
5
As oil heats, whisk the egg with milk. In a separate bowl, mix the red pepper flakes into the breadcrumbs. Dip ravioli in egg wash, coating both sides. Dredge in breadcrumbs.
6
Once oil is hot, lay ravioli in and cook until brown, approx. 2 minutes on each side.
7
Serve ravioli with pesto cream sauce. Sprinkle with a little extra lemon zest, chopped parsley, mint and cheese.

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Yield:

4.0

Added:

December 10, 2009

Creator:

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