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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1016.85 Kcal (4257 kJ) | ||
| Calories from fat | 553.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.47g | 95% | |
|---|---|---|---|
| Cholesterol | 216.92mg | 72% | |
| Sodium | 1174.47mg | 49% | |
| Potassium | 1335.44mg | 28% | |
| Total Carbs | 72.85g | 24% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 9.03g | 36% | |
| Protein | 41.43g | 83% | |
| Vitamin C | 168mg | 280% | |
| Iron | 40.3mg | 224% | |
| Calcium | 359mg | 36% | |
| Amount Per 100 g | |||
| Calories | 191.85 Kcal (803 kJ) | ||
| Calories from fat | 104.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 95% | |
|---|---|---|---|
| Cholesterol | 40.93mg | 72% | |
| Sodium | 221.59mg | 49% | |
| Potassium | 251.96mg | 28% | |
| Total Carbs | 13.74g | 24% | |
| Sugars | 1.71g | 36% | |
| Dietary Fiber | 1.7g | 36% | |
| Protein | 7.82g | 83% | |
| Vitamin C | 31.7mg | 280% | |
| Iron | 7.6mg | 224% | |
| Calcium | 67.7mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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