Breaded Ravioli with Tomato Sauce

📝 Ingredients

• 300 g fresh ricotta and spinach ravioli
• 2 eggs
• 40 g breadcrumbs + 25 g grated parmesan
• 4 tsp olive oil (2 for the ravioli, 1 for the sauce, 1 for the salad)
• 1 tin of chopped tomatoes (400 g)
• 1 garlic clove
• 1 tsp dried basil
• 50 g rocket
• 1 tsp balsamic vinegar
• Salt, black pepper

🍴 Utensils

• Air fryer (or oven)
• Small saucepan
• 2 shallow bowls
• Kitchen tongs
• Pastry brush
• Mixing bowl

📖 Steps

1. Make the sauce: heat 1 tsp oil in a small pan over a medium heat and fry the peeled, chopped garlic for 30 s without letting it colour. Add the chopped tomatoes and basil, season with salt and pepper and simmer for 15 min over a low heat, until the sauce thickens.
2. Preheat the air fryer to 190 °C for 3 min (or the oven to 220 °C). Beat the eggs with a pinch of salt in a shallow bowl. In a second bowl, mix the breadcrumbs, the finely grated parmesan and a little pepper.
3. Carefully separate the ravioli if they are stuck together, without tearing them. Dip them one by one in the beaten egg, let the excess drip off, then roll them in the breadcrumbs, pressing lightly so they are completely coated.
4. Place the breaded ravioli on a plate without stacking them. For an even thicker, crunchier coating, dip them a second time in the remaining beaten egg, then in the remaining breadcrumbs.
5. Brush the basket with a little of the 2 tsp oil set aside for the ravioli, then arrange the ravioli in a single layer, not touching, in two batches if needed. Brush the tops with the rest: this thin film of oil is what makes them golden.
6. Cook for 8 min at 190 °C, turning halfway through with tongs, until nicely golden and crisp. In the oven: 14 min at 220 °C on a baking tray lined with baking paper, also turning halfway through.
7. Just before serving, dress the rocket with 1 tsp oil, the balsamic vinegar and a little salt and pepper. Serve the ravioli piping hot with the tomato sauce in ramekins for dipping, and the salad on the side.