Deep Fried Ravioli With Tomato Rosemary Sauce

Source: Heinz

1/2 cup parmesan cheese
2 tbsp. chopped fresh Italian parsley
Pinch sugar
1 tbsp. tomato paste
1/4 tsp. dried rosemary
4 cups corn oil
Salt and pepper to taste
1 tsp. minced garlic
1 tbsp. olive oil
24 cheese ravioli
2/3 cup evaporated milk
1 cup plain breadcrumbs
1/2 lb. plum tomatoes
pinch red pepper flakes

Combine the breadcrumbs and Parmesan cheese. Dip each ravioli in milk, then toss in the breadcrumb and cheese mixture to cover completely. Heat the oil to 365 degrees in a deep fryer. Drop the ravioli into the oil, a few at a time and fry for 2 minutes or until golden. Drain them on paper towels. Serve hot with tomato rosemary sauce.

For sauce: Heat the oil in a medium sauté pan over low heat. Add the tomato, garlic, and red pepper flakes. Raise the heat and sauté for 10 minutes. Add the tomato paste, rosemary, sugar, and salt and pepper. Simmer for 10 more minutes. Remove from the heat and fold in the Parsley.

Serve with the toasted ravioli.

Grilled assorted vegetables with Heinz sauce for dipping.