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Export 16 ingredients for grocery delivery
Step 1
Preheat oven to 450℉.
Step 2
Toss the sauce ingredients together in a casserole dish.
Step 3
Roast 35-40 minutes, or until tomatoes are soft. Mash with a potato masher or fork, keeping tomatoes a bit chunky.
Step 4
Stir in the basil. The sauce can be made ahead.
Step 5
Place the flour in a resealable plastic bag. Combine the Panko crumbs, Parmesan, and paprika in another resealable plastic bag or a shallow pan.
Step 6
Beat the eggs and milk together in a bowl.
Step 7
Dredge the ravioli first in flour, dip in egg wash, then coat in the Panko crumb mixture.
Step 8
Chill on a rack for 15 minutes to set the crumbs.
Step 9
Heat the peanut oil to 360℉ in a high-sided pot.
Step 10
Fry the ravioli in batches until crisp and golden, 2-3 minutes. Do not crowd the pot. Drain on paper towels.
Step 11
Serve with sauce; garnish with cheese and parsley. An Italian tossed salad is excellent to serve along with the toasted ravioli.
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