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Toasted Ravioli with Tomato Sauce

SERVES: 6 • TOTAL TIME: 2 HOURS

Ingredients:

  • 1 kg ravioli of your choice

  • 2 eggs

  • 1/3 cup milk

  • 2 cups breadcrumbs

  • 1 ½ litres vegetable oil

  • ¼ cup grated parmesan cheese

  • 1 tbsp chopped parsley


For the Tomato Sauce:

  • 3 tbsp olive oil

  • ½ brown onion, chopped

  • 8 large tomatoes, peeled and cut into large chunks

  • 6 cloves garlic, minced

  • 1 bay leaf

  • ½ cup red wine

  • 1 tbsp honey

  • 2 tbsp dried basil

  • 1 tsp oregano

  • 1 tsp dried marjoram

  • 1 tsp salt

  • ½ tsp ground black pepper

  • ¼ tsp fennel seeds

  • ¼ tsp red pepper flakes

  • 2 tbsp balsamic vinegar

Directions:

  1. Prepare Heritage Tomato Sauce by heating olive oil in a large saucepan or stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add tomatoes, garlic and bay leaf and cook for a few minutes until the tomatoes release their juice. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.

  2. Add red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed and red pepper to the mixture and bring to a simmer. Cook for a further 30 minutes, then remove from heat and stir balsamic vinegar through the sauce. The sauce can be served hot or cold.

  3. Line a baking tray with baking paper.

  4. Place eggs and milk in a small bowl and whisk to combine.

  5. Place breadcrumbs in a shallow bowl.

  6. Dip each ravioli in the egg mix, then roll in the breadcrumbs. Repeat for all ravioli and place them in a single layer on the baking tray.

  7. Heat oil in a deep saucepan to 175ºC. Cook ravioli in batches for 3 to 4 minutes or until golden brown all over.

  8. Sprinkle with parmesan and chopped parsley and serve with Heritage Tomato Sauce.

This recipe is featured in The BARN Magazine 2023:


Download Recipe Here:

Toasted Ravioli with Tomato Sauce
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Download PDF • 3.49MB

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