| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meat/pork, Emeril, Ethnic, Am/la | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Shallots; minced |
| 1/2 | lb | Prosciutto; julienned |
| 2 | c | Wild mushrooms; sliced |
| 2 | ts | Garlic; minced |
| 2/3 | c | Parmigiano-Reggiano cheese |
| ;grated plus 1/4c for garnish | ||
| 2 | Sheets fresh pasta (8×10) | |
| 1/4 | c | Cornmeal |
| Bottle of truffle oil | ||
| 15 | Sage leaves | |
| Salt and pepper | ||
| Oil for frying |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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