Ceci all'acciuga / Crostini di ceci

Preheat the oven to 400°F (200°C).

Cook the ravioli according to package instructions until al dente.

Drain the ravioli and let them cool slightly.

In a bowl, combine bread crumbs, grated parmesan cheese, and a pinch of salt.

Dip each ravioli in olive oil, then coat with the bread crumb mixture.

Place the coated ravioli on a baking sheet lined with parchment paper.

Bake the ravioli for 15-20 minutes until golden brown and crispy.

While the ravioli is baking, prepare the bruschetta topping.

Chop the tomatoes, red onion, and fresh basil, and combine them in a bowl.

Add balsamic vinegar, lemon juice, oregano, salt, and black pepper to the tomato mixture.

Toss the mixture gently to combine all ingredients.

Once the ravioli are done, remove them from the oven and let them cool slightly.

Top each toasted ravioli with a spoonful of the bruschetta mixture.

Sprinkle mozzarella cheese and red pepper flakes on top.

Serve immediately while warm.

Spice Level:

Dietary

Allergens