•  vegetable oil, for shallow frying
•  12 fresh spinach and cheese ravioli+

tomato salsa

•  2 vine-ripened tomatoes, finely chopped
•  1 eschalot (French shallot), finely chopped
•  2 tablespoons finely chopped flat-leaf parsley leaves
•  2 teaspoons lemon juice
•  2 teaspoons finely grated lemon rind
•  1 teaspoon caster (superfine) sugar
•  sea salt and cracked black pepper

  To make the tomato salsa, place the tomato, eschalot, parsley, lemon juice and rind, sugar, salt and pepper in a bowl and  mix well to combine. Set aside.

  Heat 1cm oil in a large frying pan over high heat. Cook the ravioli for 1–2 minutes or until golden and crisp. Drain on absorbent paper. Spoon the salsa into serving spoons or small bowls and top with the ravioli to serve. Makes 12.
+ Make sure you buy good-quality ravioli as it has more filling. You can use any flavour ravioli you like but we found the cheese-filled ravioli tasted the best with the salsa.