Title: Fried ravoilo
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Fresh Ricotta cheese
    1/4 c  Grated Mozzarella cheese
    1/4 c  Grated Provolone cheese
      1    Egg yolk
      1 ts Minced garlic
      1 tb Chopped parsley
           Salt and black pepper
     11    Inches by 14 inches fresh
           Pasta sheet, cut into 2-inch
           Squares (about 32
           Squares)
      1 c  Warm Marinara sauce
    1/4 c  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.
  
  Yields: 4 appetizer servings