INGREDIENTS

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