Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 38
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 32
- Sodium
- 478
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
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.