Ingredients:16 to 20 oz fresh
ravioli
for the breading:3/4 cup bread crumbs1 tablespoon oregano1 tablespoon chervil1 egg yolk2 tablespoons water or milk
for the
sauce:14 oz canned diced tomato1 clove garlic, minced1 shallot, minced1 tablespoon olive oil1 teaspoon chervil1 teaspoon oregano
Directions:In a shallow bowl mix together the bread crumbs, oregano and chervil. Beat the egg yolk and water together in a small bowl. Dip each
ravioli in the egg then toss it in the bread crumbs. Set aside.
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Tags: Dipping, Ravioli, Sauce, Toasted, Tomato, Warm
