Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

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.