Golden Ravioli

This is one of my favorite appetizer recipes, but it does take a while to prepare unless you cheat by buying the dippers separately. ENJOY!

Purchase frozen miniature cheese filled ravioli let thaw (the bag may say not to don't listen to it) (I know I'm horrible and cheated, but much easier to prepare)

Yellow Cornmeal

Peanut Oil (for Frying - about a quart)

Take the thawed ravioli and dredge them in the cornmeal. Place peanut oil in large saucepan/pot (just guestimate how much). Bring up to 375 degrees

Place cornmealed ravioli in oil flipping over once. Keep in until they float and are golden. Remove from oil. Place on paper towels to cool. You can prepare them in advance (3-4 hours) reheating in oven for 10 minutes prior to serving.

Arribiatta Dipping Sauce

1 med onion

couple cloves garlic

Extra Virgin Olive Oil (2 tablespoons or such)

1 28 oz can of whole cooked tomatoes (preferably Italian)

red pepper flakes

salt & pepper

Add oil to pan over medium heat. Add diced onion and finely chopped garlic. Once the onions become opaque add the tomatoes. While adding the tomatoes crush the whole tomatoes (either by hand or spoon). Add red pepper flakes (this is to taste at least 3/4 teaspoon though). reduce heat to medium low and let reduce till thickened.

Add salt and pepper to taste.

Pesto

Basil

Garlic

Pine Nuts

Fresh grated Parmesan

Olive Oil

In food processor add basil, crushed garlic, pine nuts and Parmesan. Start the processor, drizzle in oil slowly while processing. Just kind of eyeball it until it seems to be at a good consistency (just don't add too much oil).