INGREDIENTS

INSTRUCTIONS

Bring a pot of salted water to a boil. In a saute pan, heat the olive oil.
When the oil is hot, add the mushrooms and saute for 2 minutes. Season with
salt and pepper. Add the shallots and garlic and saute for 1 minute. Remove
from the heat and turn into a mixing bowl. Combine the potatoes and 1
tablespoon of the truffle oil with the mushroom mixture. Blend the mixture
until smooth. Spoon 1/4 cup of the mushroom mixture in the center of one
pasta square. With a little water, lightly wet the edge of the pasta
square. Place one pasta square directly on top of the filled square and
seal the edges very tightly, so the filling does not escape during
poaching. In a saucepan, combine the cubed potatoes and stock, bring up to
a boil. Season with salt and pepper. Reduce to a simmer and cook for about
30 minutes, or until the potatoes are fork tender. Using a hand-held
blender, puree the mixture until smooth. With the blender running, slowly
drizzle in the remaining truffle oil and heavy cream. Re-season if needed.
Poach the raviolis in the boiling water for about 3 to 4 minutes, or until
they float to the surface and are tender. Remove the raviolis from the
water and drain. Season the raviolis with salt and pepper. To serve, spoon
the potato soup into a shallow bowl. Lay the raviolis in the center of the
soup. Garnish with the shaved cheese, shaved truffles, and chives. This
recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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