- sunflower oil
- eggs 2, beaten with a fork
- fresh spinach & ricotta ravioli 2 x 250g packs
- Truffle and Rosemary Potato Crisps 150g, bashed to really fine crumbs
- truffle oil 2 tbsp
- parmesan 50g, grated
Fill a large, deep saucepan 1/3 full with oil, and heat it till it reaches about 180C – use a thermometer to check.
While the oil is heating, put the egg in a bowl and spread the crisp crumbs on a tray. A few at a time, dunk the ravioli in the egg, shake off the excess, then drop into the crisp crumbs to coat. Coat all the ravioli, then get another tray and line with kitchen roll.
About 8 at a time, lower the ravioli into the oil on a slotted spoon and fry for 1-2 minutes, turning until golden and puffed. Lift the fried ravioli onto the paper-lined tray to drain, and continue frying in batches until they are all done. Drain the last batch on the paper – and use more paper to pat the tops so they’re really dry. Tip the hot ravioli onto a big plate or platter and drizzle with the truffle oil, then quickly sprinkle with the grated parmesan and carefully toss to coat. Some of the ravioli will still be piping hot, so be careful with this bit.