Ingredients Jump to Instructions ↓

  1. Vegetable oil , for frying

  2. 1 (9-ounce) package

  3. 4 cheese ravioli

  4. 1 cup roasted red peppers, drained and finely chopped

  5. 1 diced Roma tomato

  6. 1 tablespoon brown sugar

  7. 1 teaspoon balsamic vinegar

  8. 1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped

  9. 2 teaspoons capers

  10. 2 teaspoons mayonnaise

  11. 2 tablespoons sour cream

  12. 1 tablespoon grated Parmesan

  13. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  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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