Toasty Ravioli

Preparation

1. Preheat oven to 450*.
2. On a baking sheet, arrange the tomatoes, chopped onion and garlic cloves and spray generously with Olivio Buttery Spray or Olivio Parmesan Spray.  Toss a couple times with your hands to ensure all sides are covered.
3. Oven roast for 35 minutes or until tender and caramelized.  Place in a medium sauté pan and add sugar, salt, red pepper and basil.  Use a potato masher to break up the larger pieces of tomato and onion.  Cook over medium low heat for 2-3 minutes and then taste and season once more for salt and pepper.  Set aside.
4. Meanwhile, arrange 3 low rimmed dishes.  Place the all purpose flour  in the first, the whisked eggs with milk in the second and breadcrumbs and parmesan cheese in the third bowl.
5. In a medium saute pan, preheat the pure olive oil to 350*. Dip the ravioli first in the flour, then dip in the egg batter and finally dredge through the parmesan panko mixture. Fry in small batches in the Olive Oil 2-3 minutes or until golden brown.
6. Garnish with fresh shaved parmesan and serve hot with the hearty red sauce for dipping.

I like the sauce to have a hearty texture.  If you like a smooth texture, put the tomatoes, onion and garlic in a food processor or blender after they have roasted. Then return to the sauté pan and add the sugar, salt, red pepper and basil over medium low heat.