TOASTED RAVIOLI WITH RED PEPPER DIPPING SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

I make the sauce ahead, and reheat in microwave, and serve immediately when raviolis are fresh out of the pan. I have learned the hard way that keeping them warm in the oven just dries them out!! argh!

2 eggs
Splash of milk
Salt and pepper
1 1/2 cups italian bread crumbs
1/2 cup parm. cheese
Parsley
12 lg fresh spinach and cheese ravioli
5 tbls extra virgin olive oil, divided
3 cloves garlic
Pinch red pepper flakes
2 roasted red peppers, drained
1 14 oz can crushed tomatoes

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 pasta in egg and bread crumbs.
Heat 3 tbls of oil over med. heat in a skillet, then toast the ravioli until deep golden.,
in a small sauce pot.
Heat the remaining 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 mins. Stir in tomatoes and season the sauce with salt and pepper.
When ready to serve , transfer sauce to a serving bowl.
Surround with toasted ravioli for dipping and serve!