Photo: Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip Recipe
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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Read all 27 reviews
By judyjauregui_93...
Rancho Cucamong...
on March 04, 2011
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This is a very quick and easy to make appetizer, the two dips are delicious. My family loves the crisp cheese ravioli with the dip.
Have made this several times. I use a mini deep fryer and it only takes 2-3 min for ravioli to become golden brown.
By lostintheword_1...
Paducah, 56
on September 08, 2010
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Will a 5 cheese Ravioli work as well or better or whatever as a 4 cheese..?
By vcianci1213_130...
Miami, 48
on August 01, 2010
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I made the Fried Ravioli - WITHOUT the breading - and they were delicious!! Such a crowd pleaser!! even the pickiest of the kids at the party ate them!! The tomato pepper dip was also the favorite but the artichoke dip was not far behind!
Will definitely be making this again!!
Read all 27 reviews