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Need substitute for egg (toasted ravioli)

g
gandro Feb 25, 2009 04:22 PM

I have been making toasted ravioli according the recipe below for years.
I would like to find an alternative to the eggs used as a binder for the breadcrumbs to stick to the ravioli. The egg coated ravioli ends up gumming up the breadcrumb mixture requiring me to replace it several times during the recipe preperation. This can get costly since I add fresh herbs and a high quality parmesean to the breadcrumb mixture.
Thanks

Ravioli
2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
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-ounce) can crushed tomatoes
Beat eggs and 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 fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes 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.

  1. j
    jsaimd Feb 26, 2009 07:45 AM

    I saw Giada use buttermilk on a show once. No egg,

    1. ipsedixit Feb 25, 2009 09:08 PM

      Instead of eggs and water (per your original recipe), try a mixture of milk and flour (or cornstarch).

      1. goodhealthgourmet Feb 25, 2009 04:38 PM

        you don't need to alter your recipe, just your method. whenever you prepare something that requires dipping in a wet wash and then coating/dredging in dry, always use one hand for the wet portion and the other for the dry.

        and in this case, don't dip the egg-coated ravioli directly into the bread crumbs. instead, after dipping the ravioli in the egg, put it on a clean plate, and using a CLEAN, DRY hand, sprinkle/pat the crumbs onto it. be sure to use the same hand for the crumbs each time, to keep them dry/egg-free.

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