INGREDIENTS

INSTRUCTIONS

4/29    
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,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1427
Calories From Fat: 990
Total Fat: 111.4g
Cholesterol: 447.4mg
Sodium: 4974.7mg
Potassium: 333.5mg
Carbohydrates: 16.4g
Fiber: <1g
Sugar: <1g
Protein: 93.6g