Prosiutto & mushroom ravioli with fried sag

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 tablespoons Shallots; minced
½ pounds Prosciutto; julienned
2 cups Wild mushrooms; sliced
2 teaspoons Garlic; minced
⅔ cup Parmigiano-Reggiano cheese
;grated plus 1/4c for garnish
2 Sheets fresh pasta (8x10)
¼ cup Cornmeal
Bottle of truffle oil
15 Sage leaves
Salt and pepper
Oil for frying

Directions

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

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