CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy, Eggs |
|
Meat/pork |
4 |
Servings |
INGREDIENTS
2 |
tb |
Olive oil |
2 |
tb |
Shallots; minced |
1/2 |
lb |
Prosciutto; julienned |
2 |
c |
Wild mushrooms; sliced |
2 |
ts |
Garlic; minced |
2/3 |
c |
Parmigiano-Reggiano cheese; grated plus |
1/4 |
c |
For garnish |
2 |
|
Sheets fresh pasta (8×10) |
1/4 |
c |
Cornmeal |
1 |
|
Bottle truffle oil |
15 |
|
Sage leaves |
|
|
Salt and pepper |
|
|
Oil for frying |
INSTRUCTIONS
Date: 29 Apr 96 20:50:26 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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
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