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Fried ravioli with tomato dip
Drinks? Put something else on the table. Deep-fried ravioli! Surprisingly different, especially with a dip of tomatoes and capers.
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Ingredients
Directions
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Halve the vine tomatoes and grate them on a coarse grater. You then only keep the sheet, which is not used.
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Slice the sun-dried tomatoes and capers. Scoop together with 1 tbsp caper juice through the grated tomatoes. Season with pepper.
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Heat the peanut oil in a large pan or wokkentot 180 ° C. You know that the oil is hot enough when a piece of bread you put into it immediately starts to fizzle.
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Fry the ravioli in portions. Then the ravioli has enough space and the temperature of the oil does not drop too much. In about 3 minutes the pasta is nicely golden brown.
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Let the pasta drain on kitchen paper. Serve directly with the dip.
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Nutrition
210Calories
Sodium15% DV360mg
Fat20% DV13g
Protein8% DV4g
Carbs6% DV18g
Fiber8% DV2g
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