Toasted Ravioli with Marinara Sauce-Football Friday Recipe

Ingredients

• Toasted Ravioli with Marinara Sauce
• Toasted Ravioli
• 2 T milk
• 1 egg
• 2 sleeves buttery crackers, crushed
• 2 T grated Parmesan cheese
• 1/2 t dried basil
• 1/4 t each onion powder and garlic powder
• 2- 9 oz packages frozen ravioli, thawed (cheese filled)
• 4 cups vegetable oil for deep frying
• Easy Marinara Sauce
• 2- 14 oz cans chopped tomatoes
• 1- 6 oz can tomato paste
• 1 T olive oil
• 1/2 t dried basil, oregano and salt
• 1/4 t onion powder and garlic powder
• 1/8 t pepper
• pinch of sugar
• Make Marinara Sauce
• In medium sauce pan, combine all ingredients
• Bring to a boil, reduce heat, simmer on low for 10 minutes
• Remove from heat, pour mixture into a glass bowl Set aside to cool
• With an immersion blender, blend mixture together until smooth or
• Put cooled mixture into a blender. Blend until smooth.
• Serve warm
• Make Ravioli
• Heat oil to 375 º in a deep cast iron skillet or deep-fat fryer
• Combine crushed crackers, Parmesan cheese, basil, onion powder, garlic powder in a shallow bowl
• Combine milk and egg in a small bowl
• Dip ravioli in milk/egg mixture, then dredge in cracker mixture
• Drop ravioli into hot oil
• Fry on both sides until golden brown
• Remove ravioli with a wire mesh strainer, drain on paper towels
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