Ingredients

• 1/4  cup finely chopped onion
• 1  clove garlic, minced
• 1  tablespoon olive oil or butter
• 2  pounds ripe fresh tomatoes, peeled, seeded and cut up
• 2  tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/2  teaspoon salt
• 1/8  teaspoon ground black pepper
• 2  tablespoons tomato paste
• 1  slightly beaten egg
• 2  tablespoons milk
• 1  16- to 20-ounce package frozen meat-filled ravioli, thawed
• 2/3  to 1 cup seasoned fine dry bread crumbs
•   Cooking oil for deep-fat frying
•   Grated Parmesan cheese (optional)

Directions

1. For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil (if using), salt, and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally.

2. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil, if using. Cover sauce; keep warm.

3. Meanwhile, in a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.

4. In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degree F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while frying the rest.

5. To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.