Fried Ravioli & Mint Parsley Pesto
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 5:34pm

Ingredients




1/2 cup parsley, chopped
1/2 cup mint, chopped
 cup pine nuts, toasted
3 cloves garlic, minced
1/4 cup Pecorino Romano
 cup olive oil
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
Grapeseed oil

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.