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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