Fried Ravioli

Combine ricotta cheese, mozzarella, provolone, egg yolk, minced garlic, and chopped parsley in a bowl. Season with salt and black pepper to taste and mix until the filling is smooth and well blended.

Cut the fresh pasta sheet into 2-inch squares to yield approximately 32 pieces. Lay the pasta squares on a clean work surface in a single layer.

Place about ½ teaspoon of the cheese filling in the center of each pasta square. Fold the square diagonally to form a triangle, pressing the edges firmly to seal.

Press the two pointed ends of each triangle toward each other and pinch gently to form the characteristic ravioli ring shape, ensuring the seal is tight to prevent filling from leaking during frying.

Heat oil in a large, deep pan or skillet to 350°F (175°C), or until a small piece of pasta sizzles immediately when dropped in.

Carefully place 6-8 ravioli at a time into the hot oil, avoiding overcrowding. Fry until golden brown on the first side, approximately 1-2 minutes.

Flip the ravioli and fry the second side until equally golden brown, another 1-2 minutes.

Remove the fried ravioli with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining ravioli in batches.

Arrange the fried ravioli on a serving platter and sprinkle with Parmigiano-Reggiano cheese. Serve immediately with warm marinara sauce on the side or drizzled lightly over the ravioli for dipping.