Fried Ravoilo Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Fresh Ricotta cheese,
1/4 cup: Grated Mozzarella cheese,
1/4 cup: Grated Provolone cheese,
1: Egg yolk,
1 tsp: Minced garlic,
1 tbsp: Chopped parsley,
Salt and black pepper,
11: Inches by 14 inches fresh,
Pasta sheet, cut into 2-inch
Squares, (about 32
Squares),
1 cup: Warm Marinara sauce,
1/4 cup: Grated Parmigiano-Reggiano,
Cheese,
Directions:
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.
Yields: 4 appetizer servings
EMERIL LIVE SHOW #EMIA49
Source from luhu.jp
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.
Yields: 4 appetizer servings
EMERIL LIVE SHOW #EMIA49
Source from luhu.jp
Tags
Emeril