Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
1 (9-ounce) package 4 cheese ravioli |
1 cup roasted red peppers, drained and finely chopped |
1 diced roma tomato |
1 tablespoon brown sugar |
1 teaspoon balsamic vinegar |
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped |
2 teaspoons capers |
2 teaspoons mayonnaise |
2 tablespoons sour cream |
1 tablespoon grated parmesan |
1 teaspoon lemon juice |
Directions:
1. In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it.
2. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
3. For Tomato Pepper Relish:
4. In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
5. For Artichoke Caper Dip:
6. In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
7. Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.
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