Toasted Ravioli

2 eggs

splash of milk

salt & pepper

1 1/2 cups Italian style bread crumbs

1/2 cup parmesan cheese

handful of finely chopped parsley

12 large fresh ravioli (Okay, this is where you can have a lot of fun. There is more than enough to dip more than 12. Use small ravioli or large, same kind or two varieties. We have tried 4 cheese, smoked moz with artichokes, and lobster ravioli)

5 TB olive oil

pinch of red pepper flakes

1/2 red pepper, chopped

1 14 oz can of Italian style tomatoes

Handful of basil, thinly sliced

You will need two shallow bowls. Beat eggs with splash of milk in one bowl. Combine bread crumbs, cheese, parsley in another bowl. Heat 3 TB olive oil in pan. Dip ravioli in eggs, then bread crumb mixture and toast until golden brown 4-5 minutes.

In a small pot, heat olive oil. Add garlic and red peppers. Stir in tomatoes. Season with salt and pepper and the basil. Transfer sauce to bowl or plate and use for dipping. You will find yourself thinking about these later and wishing there were leftovers.

recipe from Rachel Ray