Crispy fried ravioli with a spicy dipping sauce
Ingredients
The Marinara Sauce:
- 1 28 oz Can of Tuttorosso crushed tomatoes with sweet basil
- 1 Cup Extra virgin olive oil
- 2 Garlic cloves, minced
- 1 tsp Red pepper flakes (depending on your spice preference)
- 1 Shallot, minced
- 1 tbsp Tomato paste
- 1/4 cup Dry white wine
- 1/4 cup Torn basil leaves
- Oregano
- Salt
- Pepper
The Raviolis:
- 24 Raviolis, refrigerated, not frozen
- Panko or regular breadcrumbs (if you use panko, you’ll need to give a quick pulse in the food processor for a smaller crumb)
- 2 Eggs
- Sea salt
- Pepper
- Red pepper flakes
- Fry oil of choice
Toppings:
- Fresh parsley
- Grated Parmesan
Instructions
- Add olive oil to a large skillet and add garlic. Cook for a few min and then add shallot and red pepper flakes. Once shallot is translucent, add tomato paste stirring often until it has darkened in color, about 2 min.
- Deglaze pan with white wine and cook until the wine has completely evaporated. Add Tuttorosso tomatoes, oregano, torn basil, salt and pepper. Cook for about 30 min.
- Meanwhile, add breadcrumbs to a shallow bowl and whisk eggs into another shallow bowl. Optional: Add some red pepper flakes to your breadcrumbs for a little added kick. Working a few at a time, add raviolis to the bowl with the eggs, making sure they are fully coated. Transfer them to the breadcrumbs and fully coat.
- Heat fry oil to a deep pan about 1 inch deep. When oil gets to 350, (you can test how hot it is by adding one ravioli and seeing if the oil bubbles around it) add raviolis being careful to not crowd the pan. Cook for a few min per side or until they start to get nice and brown. Transfer to a baking rack or paper towel lined plate.
- Add spicy sauce to a bowl and top with the ravioli. Season with grated parmesan and fresh parsley. Enjoy while hot!
Video
Notes
You could do store bought tomato sauce to cut the time for this one even more.