Crispy Fried Ravioli with Spicy Marinara Dipping Sauce

TO MAKE THE MARINARA:

• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shallot and red pepper flakes, cooking until the shallot becomes translucent, about 3-4 minutes. 
• Stir in tomato paste and cook, stirring frequently, until the paste darkens in color, about 2 minutes. Pour in the white wine to deglaze the skillet, scraping any browned bits from the bottom of the pan. Cook until the wine has evaporated.
• Add the Tuttorosso Crushed Tomatoes, basil, oregano, salt and pepper. Simmer the sauce for about 30 minutes, stirring occasionally, until it thickens and the flavors meld.

TO MAKE THE FRIED RAVIOLI:

• While the sauce is simmering, set up a breading station: In one shallow bowl, whisk the eggs. In another shallow bowl, add the breadcrumbs. For extra spice, mix in red pepper flakes with breadcrumbs, to taste.
• Working in batches, dip each ravioli into the egg mixture, ensuring it's fully coated. Then transfer the ravioli to the breadcrumb mixture, pressing gently to ensure they are evenly coated.
• Heat about 1 inch of oil in a deep skillet over medium heat until it reaches 350°F. Note: Test the oil temperature by dropping in a ravioli, it should bubble around the edges.
• Fry the ravioli in batches, being careful not to overcrowd the pan. Cook each side for 2-3 minutes, or until golden brown and crispy. Remove the fried ravioli and place them on a wire rack or a paper towel-lined plate to drain.
• Transfer the spicy marinara sauce to a serving bowl. Top the fried ravioli with chopped parsley and freshly grated Parmesan. Serve immediately and enjoy while hot.