FRIED RAVIOLI WITH TRIPLE TOMATO DIPPING SAUCE

FOR THE SAUCE:
1 (15-oz.) can tomato sauce
1 cup finely chopped fresh tomato (about 1 large)
1/2 cup finely chopped sun-dried tomatoes packed in olive oil and herbs
1 teaspoon dried Italian seasoning
FOR THE RAVIOLI:
1 quart (4 cups) oil for deep frying
1 (25-oz.) pkg. frozen small square cheese-filled ravioli (or 1 (20-oz.) pkg. refrigerated 4-cheese ravioli, thawed*)
2 tablespoons chopped green onion tops

In medium saucepan, combine tomato sauce, fresh tomato, sun-dried tomatoes and Italian seasoning; mix well. Simmer over medium-low heat for 15 to 20 minutes or until thickened, stirring occasionally.

Meanwhile, heat oil in large heavy saucepan over medium-high heat to 375 degrees F.

Pat ravioli dry. Fry ravioli, about 6 at a time, for 1 to 3 minutes or until golden and crisp, turning once. Drain on paper towels.

Pour sauce into serving bowl; sprinkle with green onions. Serve warm ravioli with warm dipping sauce.

*To thaw ravioli, place in 13x9-inch (3-quart) glass baking dish; microwave on DEFROST for about 12 minutes, stirring every 3 minutes. Or, place ravioli in colander; rinse with cold water for about 5 minutes or until thawed. Pat dry with paper towels.

Makes 40 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Appetizers and Desserts, Pillsbury Classic Cookbooks, December 2002, #262