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Ingredients

• Cooking Time: 2-3 minutes
• 16 to 20 oz fresh ravioli
• for the breading:
• 3/4 cup bread crumbs
• 1 tablespoon oregano
• 1 tablespoon chervil
• 1 egg yolk
• 2 tablespoons water or milk
• for the sauce:
• 14 oz canned diced tomato
• 1 clove garlic, minced
• 1 shallot, minced
• 1 tablespoon olive oil
• 1 teaspoon chervil
• 1 teaspoon oregano

Description

Bakespace