Directions:
- Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish.
- Combine bread crumbs with cheese and parsley in a second dish.
- Coat the fresh pasta in egg then bread crumbs.
- Heat 3 T olive oil over medium heat in a skillet and then toast the ravioli until deep golden, 3-4 minutes on each side.
- In small sauce pot, heat the remaining olive oil and the garlic and red pepper flakes over medium-low heat.
- Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes.
- Stir in tomatoes and season the sauce with salt and pepper.
- When ready to serve, transfer sauce to small bowl.
- Surround the sauce with toasted ravioli for dipping and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.38 Kcal (1203 kJ) | ||
| Calories from fat | 169.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 29% | |
|---|---|---|---|
| Cholesterol | 91.63mg | 31% | |
| Sodium | 368.71mg | 15% | |
| Potassium | 172.52mg | 4% | |
| Total Carbs | 21.88g | 7% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 44mg | 73% | |
| Iron | 11.1mg | 62% | |
| Calcium | 106.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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