Toasted Ravioli

• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 cups Italian bread crumbs, eyeball it
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• Handful flat-leaf parsley, chopped
• 12 large fresh spinach and cheese ravioli, about 3/4 pound
• 5 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 2 roasted red peppers, drained
• 1 (14-ounce) can crushed tomatoes

1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish.
2. Combine bread crumbs with cheese and parsley in a second dish.
3. Coat the fresh pasta in egg then bread crumbs.
4. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
5. In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat.
6. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes.
7. Stir in tomatoes and season the sauce with salt and pepper.
8. When ready to serve, transfer sauce to a small bowl.
9. Surround the sauce with toasted ravioli for dipping and serve.

eggs, milk, salt, italian bread crumbs, handful, fresh spinach, extravirgin olive oil, garlic, red pepper, red peppers, tomatoes

Taken from www.foodnetwork.com/recipes/rachael-ray/toasted-ravioli-recipe.html (may not work)