1. TO MAKE THE TOMATO SAUCE: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic, stirring often, until softened, about 5 minutes. Add the tomato puree, stock, wine, tomato paste, basil, oregano, and red pepper flakes. Bring to a simmer and reduce heat to low. Simmer, uncovered, until slightly thickened, about 45 minutes.
2. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat to 375°F.
3. TO TOAST THE RAVIOLI: In a shallow bowl, beat the milk and eggs together. Put the bread crumbs in another shallow bowl. One at a time, coat the ravioli with the egg mixture, then with the bread crumbs, and place on the waxed paper.
4. In batches, without crowding, deep-fry the ravioli until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the ravioli to the wire rack and keep warm in the oven while frying the rest. Serve warm, not piping hot (the cheese could burn you), with the tomato sauce for dipping.
This Toasted Ravioli With Tomato Sauce recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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