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• 1 cup plain breadcrumbs 
• 1/2 cup parmesan cheese 
• 24 cheese ravioli 
• 2/3 cup evaporated milk

For sauce:
• 4 cups corn oil 
• 1 tbsp. olive oil 
• 1/2 lb. plum tomatoes 
• 1 tsp. minced garlic 
• pinch red pepper flakes 
• 1 tbsp. tomato paste 
• 1/4 tsp. dried rosemary 
• Pinch sugar 
• Salt and pepper to taste 
• 2 tbsp. chopped fresh Italian parsley 

Combine the breadcrumbs and Parmesan cheese. Dip each ravioli in milk, then toss in the breadcrumb and cheese mixture to cover completely.

Heat the oil to 365 degrees in a deep fryer. Drop the ravioli into the oil, a few at a time and fry for 2 minutes or until golden. Drain them on paper towels. Serve hot with tomato rosemary sauce.

For sauce:
Heat the oil in a medium sauté pan over low heat.
Add the tomato, garlic, and red pepper flakes.
Raise the heat and sauté for 10 minutes.
Add the tomato paste, rosemary, sugar, and salt and pepper.
Simmer for 10 more minutes.
Remove from the heat and fold in the Parsley.

Serve with the fried ravioli.

Courtesy of H.J. Heinz Co.


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