Fried Asian Ravioli with Thai Basil Oil

1 package (16 ounces) frozen, mini cheese ravioli, thawed

½ cup coconut milk

½ cup panko bread crumbs

1 cup (about) vegetable oil

1 cup Thai basil leaves

Peanut sauce (recipe above)

In 2 small bowls, fill one with coconut milk and the other with panko. Dip ravioli in coconut milk and let excess drip off, then coat with panko.

Heat about ¼ inch oil in pan and fry panko crusted ravioli until golden brown on each side (about 30 seconds each side). You can test oil by dipping a corner of ravioli in and if it sizzles, it’s ready.

For the basil oil: Blend together in a food processor and pour through a fine metal strainer. Use to garnish shrimp and ravioli.

Use remaining peanut sauce as a dipping sauce. Garnish with chopped peanuts and cilantro if desired.

Serves four.

William Babiarz