| Fried Ravioli
1/2 cup of fresh Ricotta cheese
1/4 cup of grated Mozzarella cheese
1/4 cup of grated Provolone cheese
1 Egg yolk
1 teaspoon of minced garlic
1 tablespoon of chopped parsley
Salt, to taste
Freshly-ground black pepper
1 Fresh pasta sheet - (11" (about 32 squares)
1 cup of Marinara sauce, warmed
1/4 cup Grated Parmigiano-Reggiano |
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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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-07-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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