Prosciutto & mushroom ravioli with fried sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 2.00 | tablespoon | minced shallots |
| ½ | pounds | julienned prosciutto |
| 2.00 | cup | sliced wild mushrooms |
| 1 | (oyster; shiitake, chantrelles, et | |
| 2.00 | teaspoon | minced garlic |
| ⅔ | cup | grated parmigiano-reggiano cheese |
| 2.00 | sheets fresh pasta; 8 by 10 | |
| ¼ | cup | cornmeal |
| 1.00 | bottle truffle oil | |
| 15.00 | sage leaves | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | oil; for frying | |
| ¼ | cup | grated parmigiano-reggiano cheese |
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 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2332 broadcast 06-04-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-06-1997
Recipe by: Emeril Lagasse
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