Caprese from the island of Capri is a famous salad made with locally grown San Marzano tomatoes and buffalo mozzarella from nearby Naples. We filled our ravioli with our version of this salad and breaded them to be served as finger food.
24 breaded caprese
1/2 cup sour cream
1 cup frozen artichoke hearts
1 lemon, zest and juice reserved
5 ea fresh mint leaves, finely chopped
1 garlic clove, minced
TT parmesan cheese
TT salt and pepper
Blend artichokes until finely minced. Fold in sour cream, lemon zest, lemon juice, mint, garlic and season with salt and pepper. Fry ravioli until golden brown then serve paired with lemon-artichoke dip. Garnish with grated parmesan cheese.
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