A great party food that always gets rave reviews. The red pepper flakes are added to spice up the dipping sauce, but you could leave them out if you prefer.
:Makes About 2 Dozen:
by Deborah Mele
2 Dozen 1 1/2 Inch Square Cheese Filled Ravioli
Oil For Frying
Dipping Sauce of Choice, Or Quick Tomato Sauce With Extra Red Pepper Flakes Added (See Below)
To Make The Ravioli: Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 6 or so ravioli into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve. Serve on a platter with a bowl of Spicy Tomato Quick Sauce on the side for dipping.
Quick Tomato Sauce
2 1/2 Pounds of Fresh, Ripe Tomatoes
1/4 Cup Olive Oil
1/2 Cup Chopped Onion
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Sea Salt
2-3 Tablespoons Fresh, Chopped Basil
Blanch the tomatoes a few at a time for 10 seconds to loosen their skins. Peel, core and halve the tomatoes. Gently squeeze each half over the sink to remove the seeds. Chop the pulp. Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Add red pepper flakes as desired. Cook 15 minutes stirring frequently until the mixture thickens.
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.
:Makes About 2 Dozen:
by Deborah Mele
2 Dozen 1 1/2 Inch Square Cheese Filled Ravioli
Oil For Frying
Dipping Sauce of Choice, Or Quick Tomato Sauce With Extra Red Pepper Flakes Added (See Below)
To Make The Ravioli: Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F. Carefully slip 6 or so ravioli into the hot oil at a time, and fry until golden brown. Drain on absorbent towels, and keep warm until you are ready to serve. Serve on a platter with a bowl of Spicy Tomato Quick Sauce on the side for dipping.
Quick Tomato Sauce
2 1/2 Pounds of Fresh, Ripe Tomatoes
1/4 Cup Olive Oil
1/2 Cup Chopped Onion
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Sea Salt
2-3 Tablespoons Fresh, Chopped Basil
Blanch the tomatoes a few at a time for 10 seconds to loosen their skins. Peel, core and halve the tomatoes. Gently squeeze each half over the sink to remove the seeds. Chop the pulp. Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Add red pepper flakes as desired. Cook 15 minutes stirring frequently until the mixture thickens.
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.
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