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1
For the marinara: Heat the olive oil in a small saucepan on medium heat.
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2
Add onion and garlic.
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3
Cook, stirring until onion is translucent, about a couple minutes.
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4
Add crushed tomatoes, salt, pepper and sugar.
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5
Bring to a light boil.
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6
Cover and reduce heat to a simmer.
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7
Cook for 10 minutes.
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8
Remove from heat and stir in basil.
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9
Cover and set aside.
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10
For the ravioli: Preheat 1 inch of oil (I use half extra virgin olive oil and half canola) in a medium skillet or saucepan on medium heat.
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11
Whisk egg, milk, salt, and pepper in a bowl.
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12
Place flour in a second bowl and panko crumbs in a third bowl.
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13
Dip ravioli in flour to coat, patting off excess.
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14
Dip in egg/milk mixture.
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15
Place in panko and pat the crumbs onto the ravioli.
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16
Place in a single layer on a baking sheet.
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17
Repeat coating ravioli until all are coated.
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18
Coat cherry pepper slices in the same manner as the ravioli, dipping in flour, then egg/milk mixture, then panko.
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19
Place them on a plate and set aside.
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20
Place 4 ravioli in the hot oil.
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21
Cook for about 1 1/2 minutes per side.
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22
If ravioli browns too quickly, reduce heat.
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23
Cook until golden brown.
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24
Some of the ravioli may bubble up.
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25
Place the fried ravioli on a paper towel to drain.
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26
Repeat cooking in batches of 4 until all ravioli are cooked.
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27
Place cherry peppers in the oil and fry until golden brown, flipping halfway.
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28
Transfer to paper towels to drain.
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29
Preheat oven to broil.
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30
Place ravioli and cherry peppers on a rimmed baking sheet in a single layer.
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31
Spoon on the marinara.
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32
Top with mozzarella slices.
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33
Broil until cheese is melted and bubbly.
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34
Remove from oven.
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35
Slide onto serving platter.
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36
Garnish with basil.
