Fried Sausage Ravioli and Cherry Pepper Platter

Fried Sausage Ravioli and Cherry Pepper Platter:

For the Marinara:

2 tsp. extra virgin olive oil

1/4 cup chopped onion

1 tsp. chopped garlic

1 cup crushed tomatoes

1/4 tsp. salt

1/8 tsp. black pepper

1/4 tsp. sugar

1 rounded tbsp. julienned basil

For the Fried Ravioli:

oil for frying

1 beaten egg

1/2 cup milk

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup all purpose flour

1 1/2 cup panko crumbs

1 pkg. (9 oz.) Italian Sausage Ravioli

1/4 cup hot cherry pepper—deli sliced, patted dried

4 oz. fresh mozzarella cheese, sliced

1 tbsp. julienned basil

Heat 2 tsp. olive oil in a small saucepan on medium heat. Add onion and garlic. Cook, stirring until onion is translucent, about a couple minutes. Add crushed tomatoes, salt, pepper, and sugar. Bring to a light boil. Cover and reduce heat to a simmer. Cook for 10 minutes. Remove from heat and stir in basil. Cover.

Preheat 1 inch of oil (I use half extra virgin olive oil and half canola) in a medium skillet or saucepan on medium heat. Whisk egg, milk, salt, and pepper in a bowl. Place flour in a second bowl and panko crumbs in a third bowl. Dip ravioli in flour to coat, patting off excess. Dip in egg/milk mixture. Place in panko and pat onto ravioli. Place in a single layer on a baking sheet. Repeat coating ravioli until all are coated.

Coat cherry pepper in the same manner as ravioli, dipping in flour, then egg/milk mixture, then panko.

Place 4 ravioli in oil. Cook about 1 1/2 minutes per side. If ravioli browns too quickly, reduce heat. Cook until golden brown. Some of the ravioli may bubble up. Place on paper towel to drain. Repeat cooking in batches of 4 until all ravioli are cooked.

Place cherry peppers in oil and fry until golden brown, flipping halfway. Transfer to paper towels to drain.

Preheat oven to broil.

Place ravioli and cherry peppers on a baking sheet. Spoon on marinara. Top with mozzarella. Broil until cheese is melted and bubbly. Remove from oven. Slide onto serving platter. Garnish with basil. Makes four servings.

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