This will be perfect for kids’ parties as a hot snack or even the main course. You can make it even better with a delicious sauce or a dip.
INGREDIENTS
| 500 g KAIGO salmon ravioli |
| 3 eggs (lightly beaten) |
| 30 ml milk |
| 200 g Panko breadcrumbs |
| 50 g parsley leaves (finely chopped) |
| Oil for frying |
| The peal of one lemon – (finely chopped or grated and added to the crumbs for the breading) |
| 50 g KAIGO salmon roe |
PREPARATION (15–20 min)
- Lightly beat the eggs in a deep dish and mix with milk. In a separate dish pour the breadcrumbs and the finely chopped lemon peel.
- Take a ravioli (you can use the frozen ones as well), dip it in the egg and milk mixture and then roll it around the breadcrumbs. Put the breaded ravioli on a separate plate. In a deep pan heat the oil and fry the ravioli until they become golden brown. Remove them from the pan and put on a paper towel to drain the excess oil.
- Before serving top it off with the chopped parsley and the KAIGO salmon roe.
CHEF'S TIP
- Ravioli can be complemented with a cheese sauce or a sour cream dip.
- Ravioli prepared by this recipe can also be served as the main course.
- You can fry the ravioli beforehand and heat them in the oven right before serving.