Ingredients
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
Directions
Preheat the fryer. In a mixing bowl, unite the cheeses, egg yolk, garlic and parsley unitedly. Premix thoroughly. Time of year the mixture with salinity and pepper. Property 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 straight firmly to seal the square. Repetition the procedure until all the squares are sealed. Fry the squares in batches, until golden brown about 3 to 4 mins.
Makes 4 appetizer servings
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