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Fried Ravioli
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/2 Cup Fresh Ricotta cheese
/4 Cup Grated Mozzarella cheese
/4 Cup Grated Provolone cheese
Egg yolk
Teaspoon Minced garlic
Tablespoon 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)
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1
1
Cup Marinara sauce; warmed
/4 Cup Grated Parmigiano−Reggiano cheese
/2 Fat; 0 Other Carbohydrates
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.
Fried Ravioli
291
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