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Ravioli/Tomato Pepper Sce/Artichoke Dip




Source of Recipe


Sandra Lee-Food Network


Recipe Link: http://foodnetwork.com

List of Ingredients




Ravioli:
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli

Tomato Pepper Relish:
1 cup roasted red peppers, drained and finely chopped
1 diced Roma tomato
1 tablespoon brown sugar
1 teaspoon balsamic vinegar

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

Recipe



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.