Prosciutto And Mushroom Ravioli With Fried Sage

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1/2 lb	227g / 8oz	Julienned prosciutto
2 cups	474ml	Sliced wild mushrooms
		(oyster, shiitake, chantrelles, etc.)
2 teaspoons	10ml	Minced garlic
2/3 cup	97g / 3.4oz	Grated Parmigiano-Reggiano cheese
2		Fresh pasta, 8" by 10"
1/4 cup	15g / 0.5oz	Cornmeal
1		Truffle oil
15		Sage leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oil - for frying
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

In a saute pan, heat the olive oil. When the oil is hot, saute the shallots for 30 seconds. Add the mushroom and saute for 2 minutes. Add the garlic and prosciutto, saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a mixing bowl. Stir the cheese into the mushroom mixture and allow to cool.

Slice the sheets of pasta in thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon 2 tablespoons of the mushroom mixture into each square. Place a sheet of pasta over the filling. Press the two sheets together using a wooden bowl. The pasta sheets should be slightly moist around the edges so the ravioli will seal completely.

Bring a pot of salted water up to a boil. Drop the ravioli into the boiling water and cook for 3 to 4 minutes or until the pasta floats for 1 minute. Remove the pasta and drain. Turn into a bowl and toss with truffle oil. Season with salt and pepper.

Fry the sage leaves for 30 seconds. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Place the ravioli in a shallow bowl. Drizzle the truffle oil over the pasta. Garnish with the sage leaves and the Parmigiano-Reggiano cheese.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2332 broadcast 06-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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