Fried Cheese Ravioli With Tomato Pepper Relish And Artichoke Caper Dip

Serves: 6

Floy Nolan

1 January 1970

Based on User reviews:

53

Spice

45

Sweetness

52

Sourness

43

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1 tsp

Lemon Juice

1

Vegetable Oil (for frying)

1 cup

Roasted Red Pepper (drained and finely chopped)

1

Roma Tomato (diced)

1 tbsp

Brown Sugar

1 tsp

Balsamic Vinegar

1

Marinated Artichoke Hearts (6-ounce jar, drained and finely chopped)

2 tsps

Capers

2 tsps

Mayonnaise

2 tbsps

Sour Cream

1 tbsp

Grated Parmesan

Directions:

1

In a straight-sided skillet, heat 2-inches of oil, over medium-high heat

2

Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it

3

When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side

4

Drain on a paper towel-lined plate

5

For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes

6

Stir in brown sugar and balsamic vinegar; set aside

7

For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside

8

Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip