Toasted Ravioli with Roasted Red Pepper Sauce

Okay, so I know that technically fried ravioli is supposed to be an appetizer, but who says you can't have it for dinner? That's exactly how we ate this, served on a bed of baby spinach dressed with a splash of red wine vinegar, and it was a delicious, hearty meal. And really pretty too -- look at all those vivid colors!

There is nothing not to like about this meal. Not a single thing. The fried ravioli are crispy little pillows of deliciousness, and the roasted red pepper sauce is sweet and spicy at the same time -- the perfect balance of flavors. This could easily be turned into an appetizer -- just use the sauce for dunking instead. This was a great vegetarian dinner, and it gets a big thumbs up from all three of us!

Toasted Ravioli with Roasted Red Pepper Sauce
source: adapted from edible ventures, who adapted it from Rachael Ray's Book of 10

2 eggs

Splash of milk

Salt and freshly ground pepper

1 1/2 cups Italian-style bread crumbs

1/4 cup grated parmesan cheese

1 package large fresh cheese ravioli (or half a package of small, which is what I used)

5 tablespoons extra virgin olive oil, divided

3 garlic cloves, finely chopped

Pinch of red pepper flakes

3 roasted red peppers, drained

1 8-ounce can of tomato sauce

1. Beat eggs and the splash of milk in a shallow bowl. Season with salt and pepper. Combine bread crumbs with cheese in a second dish. Dip the ravioli into the eggs, then coat with bread crumbs.

2. Heat 3 tablespoons of oil over medium heat in a large skillet, and toast the ravioli until deep golden, about 4 minutes per side.

3. In a small saucepan, heat remaining 2 tablespoons of oil with the garlic and red pepper flakes over medium-low heat. Grind the roasted red peppers in a food processor and add them to the pot after cooking the garlic for a couple of minutes. Stir in the tomato sauce and season with salt and pepper. Heat through.

4. Serve toasted ravioli with the dipping sauce, either on the side or on top.