Ingredients

• 1 teaspoon lemon juice
• Vegetable oil, for frying
• 1 (9-ounce) package 4 cheese ravioli
• 1 cup roasted red peppers, drained and finely chopped
• 1 diced Roma tomato
• 1 tablespoon brown sugar
• 1 teaspoon balsamic vinegar
• 1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
• 2 teaspoons capers
• 2 teaspoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon grated Parmesan

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Instructions

1. In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
2. For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
3. For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
4. Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.