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 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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