Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

Ingredients

• 1 teaspoon balsamic vinegar 
• 1 tablespoon brown sugar 
• 2 teaspoons capers 
• 9 ounce cheese ravioli 
• 1 teaspoon juice of lemon 
• 6 ounce marinated artichoke hearts drained finely chopped
• 2 teaspoons mayonnaise 
• 1 tablespoon parmesan grated
• 1 cup roasted peppers red drained finely chopped
• 1  roma tomato diced
• 2 tablespoons cup heavy whipping cream sour
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• skewers

Directions

1. 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.
2. Drain on a paper towel-lined plate.
3. For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
4. For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
5. Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.