Rachael Ray's 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

Directions

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 fresh pasta in egg then bread crumbs. 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.



In a small sauce pot heat the remaining extra-virgin olive 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 minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.