| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce09 | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Minced shallots |
| 1/2 | lb | Julienned prosciutto |
| 2 | c | Sliced wild mushrooms |
| oyster shiitake | ||
| chantrelles etc. | ||
| 2 | t | Minced garlic |
| 2/3 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| 2 | Sheets Fresh pasta, 8" by | |
| 10" | ||
| 1/4 | c | Cornmeal |
| 1 | Bottle Truffle oil | |
| 15 | Sage leaves | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Oil, for frying | ||
| 1/4 | c | Grated Parmigiano-Reggiano |
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 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1610
Calories From Fat: 1097
Total Fat: 123.6g
Cholesterol: 484.8mg
Sodium: 5697.7mg
Potassium: 389.3mg
Carbohydrates: 18.2g
Fiber: <1g
Sugar: <1g
Protein: 109.9g