| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meat/pork | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Shallots, minced |
| 1/2 | lb | Prosciutto, julienned |
| 2 | c | Wild mushrooms, sliced |
| 2 | t | 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
4/29 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, MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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