Crispy Fried Ravioli with Sicilian Caponata Dip

[Guest guest]

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Crispy Fried Ravioli with Sicilian Caponata Dip

 

1/4 cup fresh parsley leaves

1 jar (10 ounces) caponata, (sicilian eggplant spread)

2 tablespoons lemon juice

2 cups vegetable oil

1 package (9 ounces) cheese-stuffed ravioli

2 tablespoons (1/2 ounce) pregrated Parmesan cheese

paprika

 

 

 

 

 

1. Place the parsley in the bowl of a food processor fitted with a metal blade.

Pulse 6 times to chop. Add the caponata and lemon juice. Pulse about 12 times,

or until the mixture is coarsely pureed. Transfer to a serving bowl.

2. Fill a large skillet with about 1 " of oil. Place over medium-high heat for 2

to 3 minutes, or until hot enough for frying. Test by dropping 1 ravioli in the

pan. If the oil bubbles and the ravioli browns, the oil is hot enough. Drop the

ravioli in a single layer into the pan. (Fry in two batches if necessary.) Fry

for about 1 minute, turning with a slotted spoon, or until golden on both sides.

Remove to a paper towel-lined plate to drain. Transfer to a platter. Sprinkle

with the cheese and paprika to taste. Serve right away with the caponata dip.

 

Serves: 4 to 6 as a starter

Prep: 8min

Cook: 2min

Total: 10min

 

Source: " Homemade in Half the Time " , Rodale Press

Formatted by Chupa Babi: 06.17.08

 

Your guests will devour these irresistible morsels faster than you can prepare

them. Cooking time is about 1 minute.

 

 

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