Date: 29 Apr 96 20:50:26 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> 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 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from G Internet, G Internet.