Prosciutto and Mushroom Ravioli with Fried Sage (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 tablespoons minced shallots |
1/2 pound julienned prosciutto |
2 cups sliced wild mushroom ( oyster, shiitake, chantrelles, etc.) |
2 teaspoons minced garlic |
2/3 cup grated parmigiano-reggiano cheese, plus a 1/4 cup for garnish |
2 sheets of fresh pasta (8 by 10-inch) |
1/4 cup cornmeal |
bottle of truffle oil |
15 sage leaves |
salt and pepper |
oil for frying |
1/4 cup grated parmigiano-reggiano cheese |
Directions:
1. 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 and saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a mixing bowl. Stir the cheese into the mushroom mixture and allow to cool. Slice the sheets of pasta in thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon 2 tablespoons of the mushroom mixture into each square. Place a sheet of pasta over the filling. Press the two sheets together using a wooden dowl. The pasta sheets should be slightly moist around the edges so the ravioli will seal completely. Bring a pot of salted water up to a boil. Drop the ravioli into the boiling water and cook for 3 to 4 minutes or until the pasta floats for 1 minute. Remove the pasta and drain. Turn into a bowl and toss 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. Drizzle the truffle oil over the pasta. Garnish with the sage leaves and the Parmigiano-Reggiano cheese.
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