Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • 1 teaspoon lemon juice
Directions

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.

When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.

For Tomato Pepper Relish:

In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.

For Artichoke Caper Dip:

In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.

Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.


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