Prosiutto & Mushroom Ravioli with Fried Sage
Yield
servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
shallots
minced |
|
| ½ | pound |
prosciutto
julienned |
*
|
| 2 | cups |
mushrooms, wild
sliced |
*
|
| 2 | teaspoons |
garlic
minced |
|
| ⅔ | cup |
Parmesan cheese
grated, plus 1/4c for garnish |
|
| 2 | each |
pasta, fresh
sheets, 8x10 |
* |
| ¼ | cup |
cornmeal
|
|
| 1 | each |
truffle
oil, bottle |
* |
| 15 | each |
sage leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
shallots
minced |
|
| 226.8 | g |
prosciutto
julienned |
*
|
| 473 | ml |
mushrooms, wild
sliced |
*
|
| 1E+1 | ml |
garlic
minced |
|
| 158 | ml |
Parmesan cheese
grated, plus 1/4c for garnish |
|
| 2 | each |
pasta, fresh
sheets, 8x10 |
* |
| 59 | ml |
cornmeal
|
|
| 1 | each |
truffle
oil, bottle |
* |
| 15 | each |
sage leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
----- In a sauté pan, heat the olive oil.
When the oil is hot, sauté the shallots for 30 seconds.
Add the mushroom and sauté for 2 minutes.
Add the garlic and prosciutto, sauté 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 to 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.
