Full time: 20-30 minutes based on pan size and multiple batches
Makes: 1 pound ravioli (quantity based on ravioli count in bag)
You will need:
1 pound mini or small ravioli, if using frozen thaw first
For Dipping Sauce:
14.5 or 15 oz. can diced tomatoes, drained
2 tbsp olive oil
1/2 tbsp dried basil
1 1/2 tsp minced garlic
1 tsp dried oregano
1 tsp salt
1/2 tsp dried parsley
1/8 tsp ground black pepper
2 cup vegetable oil for frying
Let us begin:
Starting with the sauce. Place all sauce ingredients in a food processor.
Purée until smooth.
Transfer to small pot and place over low heat, allow to simmer stirring occasionally until ravioli are finished.
Now lets move on to ravioli themselves.
In a deep frying pan heat oil over medium-high heat to 375.
Carefully pat ravioli dry, making sure all excess water is removed.
Ease 6-8 ravioli into the heated oil.
Cook for 2-3 minutes or until golden.
Remove ravioli from oil and place on paper towel lined wire rack.
Continue until all ravioli are done.
Place ravioli on serving tray and enjoy!