Deep Fried Piancone® Italian Sausage Ravioli


  1. Deep fry the par cooked ravioli to a light brown.
  2. Place the marinara and pesto on the plate. Place the ravioli atop marinara and pesto. Add the stuffed cherry pepper.
  3. Drizzle balsamic glaze to garnish.


  • 2 ea Piancone® Mezzaluna Sausage Ravioli, par cooked and cooled
  • 1 tsp Roma® Basil Pesto
  • 1 tbsp Piancone® Marinara Sauce
  • 2 tsp Piancone® Balsamic Glaze
  • 1 ea Roma® Hot Stuffed Cherry Pepper