Heat oil in a deep fat fryer, or heat 2 inches of oil in a large, heavy-based pan to approx 180c/350f.
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.
Now make the crispy ravioli. Pour the buttermilk into a bowl.
Place the breadcrumbs, paprika and garlic salt into another bowl and mix.
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.
Drain the ravioli and place in a large plate. Spoon the dip into a small bowl and serve together immediately.
Nutritional Information is per serving, allowing 2 tbsp of oil for absorption during frying.