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   Ingredients :
24 ravioli (meat, vegetable or cheese filled)
Yellow cornmeal
2 eggs, slightly beaten

Arrabiata Sauce:
2 tablespoons olive oil
1 medium size onion, finely chopped
2 garlic cloves, crushed
6 – 8 tomatoes, peeled, seeded and chopped
1 ají amarillo fresco / fresh yellow aji (chili), seeded, deveined and finely
1 tablespoon grated parmesan cheese


Heat oil in a deep saucepan or skillet. Place cornmeal in a shallow bowl and dredge ravioli, first in eggs and then in the cornmeal. Slip ravioli, carefully into very hot oil and fry until golden on both sides. Remove with a slotted spoon and drain in paper towel. Repeat with remaining ravioli.

Ravioli may be prepared 3 or 4 hours ahead and reheated in oven 300°F (150°C) before serving.Serve with Arrabiata Sauce.

Arrabiata Sauce:
Heat oil in a medium size skillet and add onion and garlic. Cover skillet and cook, stirring occasionally until tender and translucent (6 – 8 minutes). Add tomatoes and ají to taste. Cook until sauce thickens, approximately 25 to 30 minutes.

Stir in cheese, salt and pepper. Add more aji if desired.Transfer to a bowl or ramekin and serve.
        6 servings
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