Fried Ravioli & Mint Parsley Pesto Recipe

In a food processor, combine the lemon juice, zest, parsley, mint, pine nuts, half of the garlic, and olive oil. Blend until the mixture is smooth and vibrant green. Season with salt to taste, then set aside.

In a shallow pan, melt the butter over medium heat. Add the remaining garlic and the shallots, cooking until fragrant, about 1-2 minutes. Lower the heat, pour in the heavy cream, and stir to combine.

Stir the prepared pesto into the cream sauce and allow it to warm through over very low heat while you prepare the ravioli. Keep an eye on it so it doesn't scorch.

In a large pan, heat a layer of grapeseed oil over medium-high heat until it shimmers. In a small bowl, whisk the egg with the milk. In a separate shallow bowl, mix the red pepper flakes into the breadcrumbs. Dip each ravioli into the egg wash, coating both sides, then dredge it thoroughly in the seasoned breadcrumbs.

Once the oil is hot, carefully lay the breaded ravioli into the pan in a single layer, making sure not to overcrowd it. Cook for about 2 minutes on each side, until they're deep golden brown and crisp. You'll likely need to do this in batches. Serve the hot, fried ravioli immediately with the pesto cream sauce. Sprinkle with a little extra lemon zest, chopped parsley, mint, and grated Pecorino Romano cheese.