Breaded Ravioli Salad Recipe

Peel the citrus fruits and squeeze their juice. Heat the citrus juice in a small saucepan with the peel and honey. Once boiling, cook for about ten minutes over medium heat and let it reduce by half. Strain and allow to cool.

Place the ravioli in the freezer for about fifteen minutes, then take them out and separate them. Immerse them in gently simmering salted water and cook for 1 minute, making sure the water does not come to a boil. When they rise to the surface, carefully remove them with a slotted spoon.

Beat the eggs in one plate and pour the breadcrumbs into a second. Dip the ravioli in the beaten eggs, then in the breadcrumbs.

Heat sunflower oil in a skillet and gently add the dumplings in small batches. Fry for about 3 minutes, continuously turning them with a slotted spoon. Drain the dumplings on paper towels, then season with salt and pepper.

To finish, on a plate, arrange the spinach leaves with sliced sun-dried tomatoes, pine nuts, citrus sauce, crumbled goat cheese, breaded ravioli, and lemon zest.