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.

A Message from our Provider:

“God is bigger than any church”