Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

Here is one of the appetizers I'm going to make for my Bunco at my house Thursday night...I have not made it before, but it seems so easy! I'll let you know how it turns out...

It is a Semi-Homemade with Sandra Lee recipe...I love her show, but I haven't caught up watching the episodes on my DVR...

Prep Time: 10 min

Inactive Prep Time: hr min

Cook Time: 10 min

Level: Easy

Serves: 4 servings

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
1 teaspoon lemon juice

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.

From here