Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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. 
  2. For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside. 
  3. For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside. 
  4. Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.