Prosiutto and Mushroom Ravioli with Fried Sag

4 Servings

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Prosiutto and Mushroom Ravioli with Fried Sag Ingredients

2 tb Olive oil	2 Sheets fresh pasta (8x10)
2 tb Shallots; minced	1/4 c Cornmeal
1/2 lb Prosciutto; julienned	Bottle of truffle oil
2 c Wild mushrooms; sliced	15 Sage leaves
2 ts Garlic; minced	Salt and pepper
2/3 c Parmigiano-Reggiano cheese	Oil for frying
;grated plus 1/4c for

Instructions for Prosiutto and Mushroom Ravioli with Fried Sag

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 heat and turn into mixing bowl. Stir cheese into mushroom mixture and allow to cool. Slice the sheets of pasta into thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon in 2 tablespoons of the mushroom mixture in each square. Place a sheet of pasta over the filling. Press the 2 sheets together using a wooden bowl. The pasta should be slightly mosit around the edges so the ravioli will seal completely. Bring a pot od salted water to a boil. Drop the ravioli into the boiling water and cook for 3-4 minutes or until the pasta floats for 1 minute. Remove the pasta and drain. Turn in a bowl 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. Srizzle the truffle oil over the pasta. Garnish with the sage leaves and the Parmigiano-Reggiano cheese. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: MushroomsCuisine: Uncategorized