Receta Toasted Ravioli with Marinara Sauce-Football Friday

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Ingredientes

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