Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip
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
Instructions
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