Pizza Bites

Ingredients

• 2 tablespoons pitted kalamata olives, finely chopped
• 25g mozzarella cheese, finely chopped
• 2 slices prosciutto, finely chopped
• 50g fresh ricotta
• 4 fresh lasagne sheets
• 1 1/2 tablespoons tomato paste
• 1 1/2 cups panko breadcrumbs
• 1 egg
• 1/4 cup milk
• Vegetable oil, for shallow-frying
• Baby rocket and lemon halves, to serve

Method

1. Place olive, mozzarella, prosciutto and ricotta in a bowl. Season with pepper. Mix well to combine.
2. Cut each lasagne sheet lengthways into 3 long strips. Cut each strip in half crossways. Cook pasta, in batches, in a saucepan of boiling, salted water for 30 seconds. Using a slotted spoon, transfer to a plate lined with paper towel. Allow to cool slightly.
3. Place 1 piece pasta on a board. Spoon 1/4 teaspoon tomato paste onto one half of pasta. Top with 2 teaspoons ricotta mixture. Fold over pasta to enclose filling. Press edges together to seal. Trim edges. Repeat with remaining pasta and ricotta mixture.
4. Place breadcrumbs on a plate. Whisk egg and milk together in a shallow bowl. Dip one ravioli in egg mixture. Coat in breadcrumbs. Place on a plate. Repeat with remaining ravioli, egg mixture and breadcrumbs.
5. Heat oil in a medium frying pan over medium-high heat. Cook ravioli, in batches, for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with rocket and lemon.