Fancy a simple, tasty and cheap starter that will send your taste buds into an absolute frenzy? Parmesan bites. Any ravioli can be used for this dish but of course I recommend a cheese based one - here I used 'Parmesan and Ricotta'.
Fill a heavy bottomed saucepan to about 1 to 2 inches of oil and bring to around 180 degrees C.
Meanwhile, fill one bowl with a breadcrumb, Parmesan, salt and pepper mixture and a second with your beaten egg and milk mix.
Dip your ravioli in the egg mix and then into the breadcrumb mix and finally deep fry in the heated oil. Repeat with batches of 3 to 5 depending on pan size and cook until golden brown on each side (20 to 30 seconds). Drain by placing onto a paper towel.
Garnish with chopped parsley and extra Parmesan cheese.
For the marinara dip:
Fry up your onion in a little oil until it begins to brown, add the garlic and stir for a further 30 seconds or so.
Pour in your wine and sweat it out for a few minutes to burn off the alcohol. Pour in the balsamic vinegar, cook for 1 to 2 minutes, then add your tomatoes and reduce to a simmer - stirring frequently.
Add in your tomato puree, sugar, chilli and seasoning and simmer for 8 to 10 minutes to release the flavours and to thicken slightly. Pour in a small pot and serve with the Parmesan bites.