Fried Ravioli

Recipe Ingredients

1/2 cup	73g / 2.6oz	Fresh Ricotta cheese
1/4 cup	36g / 1.3oz	Grated Mozzarella cheese
1/4 cup	36g / 1.3oz	Grated Provolone cheese
1		Egg yolk
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fresh pasta sheet - (11" by 14") - cut into 2" squares
		(about 32 squares)
1 cup	237ml	Marinara sauce - warmed
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the fryer.

In a mixing bowl, combine the cheeses, egg yolk, garlic and parsley together. Mix thoroughly. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed.

Fry the squares in batches, until golden-brown about 3 to 4 minutes. Remove the ravioli from the oil and drain on a paper-lined plate. Season the ravioli with salt and pepper. Serve the raviolis with the warm tomato sauce and garnish with the grated Parmesan cheese.

This recipe yields 4 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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