Quick & Easy

Crisp cheese ravioli with salsa verde

Pan-fried ravioli is such a textural treat with a crisp exterior and molten cheese centre. We’ve paired it with a zingy herb sauce to cut through the richness.
Crisp cheese ravioli with salsa verde


Salsa verde


1.Drain mozzarella; pat dry with paper towel, then chop coarsely. Combine mozzarella and provolone in a medium bowl; season. Place 1 tablespoon of cheese mixture in the centre of one wrapper; brush around edges with a little water. Top with another wrapper; press edges together to seal. Repeat with remaining cheese mixture and wrappers.
2.Cook ravioli in a large saucepan of boiling water for 1 minute or until just tender; drain. Transfer to a tray lined with paper towel; set aside to cool.
3.Meanwhile, make salsa verde; process ingredients until finely chopped, season to taste.
4.Carefully dip ravioli in egg, then coat in breadcrumbs. Heat 2cm oil in a large deep frying pan; cook ravioli, in batches, for 1 minute each side or until golden and crisp. Drain on paper towel.
5.Serve ravioli with asparagus and salsa verde.

We used a vegetable peeler to slice the asparagus into long thin ribbons.


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