Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

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1 teaspoon lemon juice

For Ravioli:

Vegetable oil, for frying

1 (9-ounce) package 4 cheese ravioli

For Tomato Pepper Relish:

1 cup roasted red peppers, drained and finely chopped

1 diced Roma tomato

1 tablespoon brown sugar

1 teaspoon balsamic vinegar

For Artichoke Caper Dip:

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