Deep fried: Heat up some oil to 180 C in a pan or alternatively, heat your deep-fryer to 180 C. Fry the ravioli in the hot oil, in batches, until they start to puff up and turn golden, take out of the oil and drain well on kitchen paper.
Serve straight away with the pesto on the side to dip, and garnish with a few basil leaves.
Lasagne: Preheat your oven to 180 C. Assemble your lasagne by first putting a layer of tomato sauce in the bottom of an ovenproof dish, then add a layer of the ravioli. Next, add small amounts of pesto all over the ravioli and follow with small amounts of the ricotta.
Repeat this layering process until you have used up all your ingredients making sure that your top layer is a layer of tomato sauce.
Finish by sprinkling over the grated parmesan and garnishing with a few basil leaves.
Bake in the pre-heated oven for 20 - 25 minutes or until golden and bubbling. Serve immediately scattered with a few extra basil leaves.
Crumbed and pan fried: Start by blanching the ravioli
in boiling water for 30 seconds. Remove and drain on
kitchen paper, patting dry to remove most of the
Place the egg in a bowl, the flour in a separate bowl
and the panko in a third bowl. Place the ravioli first in
the flour, then the egg and finally the breadcrumbs
and repeat until all the ravioli are covered.
In a frying pan heat the butter and olive oil and fry the
crumbed ravioli in batches until browned on both
sides. Remove from the pan and serve on a bed of the
warmed tomato sauce. Sprinkle with plenty of grated