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Prosiutto & Mushroom Ravioli With Fried Sag from the Recipes EU Collection

 


Prosiutto & Mushroom Ravioli With Fried Sag Recipe

...brought to you by Recipes EU



Prosiutto & Mushroom Ravioli With Fried Sag
2 tbsp Olive oil
2 tbsp Shallots, minced
1/2 lb Prosciutto, julienned
2 cup Wild mushrooms, sliced
2 tsp Garlic, minced
2/3 cup Parmigiano-Reggiano cheese
, grated plus 1/4c for
-garnish
2 Sheets fresh pasta (8x10)
1/4 cup Cornmeal
Bottle of truffle oil
15 Sage leaves
Salt and pepper
Oil for frying


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
 


This Prosiutto & Mushroom Ravioli With Fried Sag Recipe brought to you from the Recipes.eu.com recipe collection
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Prosiutto & Mushroom Ravioli With Fried Sag - a delicious recipe from Recipes.eu.com