Breaded salmon ravioli with salmon roe

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.