Fried ravioli with tomato dip

Name: fried ravioli with tomato dip
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 3 vine tomato; 4 chilled sun dried tomatoes; 2 el capers; 1 liter peanut oil; 250 g fresh ravioli 5 formaggio

Drinks? Put something else on the table. Deep-fried ravioli! Surprisingly different, especially with a dip of tomatoes and capers.

Ingredients

Directions

Halve the vine tomatoes and grate them on a coarse grater. You then only keep the sheet, which is not used.
Slice the sun-dried tomatoes and capers. Scoop together with 1 tbsp caper juice through the grated tomatoes. Season with pepper.
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.
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.
Let the pasta drain on kitchen paper. Serve directly with the dip.