In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper and mix well.
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.
Heat the oil in a pot over medium-high heat.
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.
Yield: 4 servings