|½ cup||fresh ricotta cheese|
|¼ cup||grated mozzarella cheese|
|¼ cup||grated provolone cheese|
|1.00 teaspoon||minced garlic|
|1.00 tablespoon||chopped parsley|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00||fresh pasta sheet - (11 by 14); cut into 2 squares|
|1||(about 32 squares)|
|1.00 cup||marinara sauce; warmed|
|¼ cup||grated parmigiano-reggiano cheese|
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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