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Fried Ravioli with Hot Sausage Ragu

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, C
    MineralsZinc, Natrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup fresh ricotta

    2. 1/4 cup grated mozzarella

    3. 1/4 cup grated provolone

    4. 1 egg yolk

    5. 1 teaspoon minced garlic

    6. 1 tablespoon chopped parsley

    7. 1/2 teaspoon salt

    8. 1/4 teaspoon ground black pepper

    9. 1 fresh pasta sheet, about 11 by 14-inches, cut into 2-inch squares (to make 32 squares)

    10. 1 large egg

    11. 2 tablespoons water

    12. 1/2 cup dry bread crumbs

    13. 1 1/2 teaspoons Essence

    14. 2 cups vegetable oil, for frying

    15. Hot Sausage Ragu

    Instructions Jump to Ingredients ↑

    1. In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper and mix well.

    2. Place 16 of the pasta squares on a lightly floured surface. Place about 1 tablespoon of the cheese mixture into the center of each square. Lightly wet the edges with water with a fingertip, and top with a plain pasta square. Press to seal the edges.

    3. Heat the oil in a pot over medium-high heat.

    4. Beat the egg with the water. In a separate bowl, combine the bread crumbs with the Essence. Dip the ravioli in the egg wash and then into the bread crumbs, one at a time. Add in batches to the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining ingredients and serve hot with the Hot Sausage Ragu.

    5. Yield : 4 servings

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