Breaded Four Cheese Ravioli with Grilled Andouille Sausage and Creole Tomato Sauce
Frying is thought to have originated in ancient Egypt sometime around 2500 BC. Since then almost every world culture has adapted this cooking method. In Japan, tempura was one of the first creations. In France and Belgium the fried potato or French fry was created. And in the U.S. items like Kentucky style fried chicken, corn dogs and of course toasted ravioli are popular.
Ingredients
- 24 breaded ravioli
- 2 cups canned tomatoes, crushed
- 3 tbsp. onion, diced
- 1 garlic, shaved
- 1 red bell pepper, roasted
- 3 tbsp. celery, diced
- 3 tbsp. green onions, chopped
- juice of 1 lemon
- 1 tbsp. basil, chopped
- 1 tbsp. fresh oregano, chopped
- 1 cup chicken stock
- 1 tbsp, old bay seasoning
- 1 tsp. smoked paprika
- 1 tbsp. tabasco
- 1 Andouille sausage, grilled
- TT salt
- extra virgin olive oil
Directions
Heat olive oil in a small pot then add onions, garlic, celery and cook until soft. Add bell peppers, tomatoes, chicken stock, basil, oregano, lemon juice, tabasco, old bay seasoning and smoked paprika. Simmer for 15-20 minutes. Stir in green onions and season with salt and a pinch of sugar. Fry ravioli until golden brown then toss with the grilled Andouille and parmesan cheese. Serve with creole tomato sauce.
