2clovesof garlicpeeled and finely chopped or minced
1hot red chillichopped (discard the seeds if you want the sauce to be less spicy)
300g(10.6 oz) tinned tomatoes3/4 of a regular tin
1tbsptomato puree/paste
1tspsugar
pinchof salt and pepper
Instructions
Heat oil in a deep fat fryer, or heat 2 inches of oil in a large, heavy-based pan to approx 180C/350F (fan).
oil
First make the dip. Heat the oil in a saucepan and add the chopped onion. Cook for 5 minutes on a medium heat until the onions soften. Add in the garlic and chopped chilli and cook for another minute. Add in the tinned tomatoes, tomato puree, sugar and salt & pepper. Bring to a bubble and simmer gently for 10 minutes, stirring every so often. Blend using hand blender.
1 tsp vegetable oil, 1 small onion, 2 cloves of garlic, 1 hot red chilli, 300 g (10.6 oz) tinned tomatoes, 1 tbsp tomato puree/paste, 1 tsp sugar, pinch of salt and pepper
Now make the crispy ravioli. Pour the buttermilk into a bowl.
240 ml (1 cup) buttermilk
Place the breadcrumbs, paprika and garlic salt into another bowl and mix.
125 g (1 1/4 cups) fine breadcrumbs, 1/4 tsp paprika, 1/4 tsp garlic salt
Dip the ravioli in the buttermilk, then dredge in the breadcrumbs until covered. Place into the oil (I fry about 8 at a time) until golden brown. This should take about 1-2 minutes.
1 pack of Giovanni Rana Creamy Mozzarella and Smoked Pancetta Ravioli
Drain the ravioli and place in a large plate. Spoon the dip into a small bowl and serve together immediately.
Notes
Nutritional Information is per serving, allowing 2 tbsp of oil for absorption during frying.