Toasted Ravioli

• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 cups Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1 handful flat-leaf parsley, chopped
• 12 large fresh spinach and cheese ravioli, about 3/4 pound
• 5 Tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 2 roasted red peppers, drained
• 1 14 oz can crushed tomatoes

Beat eggs with a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.