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Sandra Lee

Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Italian Topiary Garden

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
10 min
Total:
20 min
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Directions

For Ravioli:

Ingredients

  • 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

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.

Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip
Rated: 3 stars out of 513 Reviews
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