- 1/2 cup fresh Ricotta cheese
- 1/4 cup grated Mozzarella cheese
- 1/4 cup grated Provolone cheese
- 1 egg yolk
- 1 teaspoon minced garlic
- 1 tablespoon 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
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.
Makes 4 appetizer servings
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.