Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2 tablespoons | Minced shallots |
| ½ pounds | Julienned prosciutto |
| 2 cups | Sliced wild mushrooms |
| \N \N | (oyster; shiitake, chantrelles, etc.) |
| 2 teaspoons | Minced garlic |
| ⅔ cup | Grated Parmigiano-Reggiano cheese |
| 2 \N | Sheets Fresh pasta; 8\" by 10\" |
| ¼ cup | Cornmeal |
| 1 \N | Bottle Truffle oil |
| 15 \N | Sage leaves |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Oil; for frying |
| ¼ cup | Grated Parmigiano-Reggiano cheese |
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
Converted by MM_Buster v2.0l.