Prosiutto & Mushroom Ravioli with Fried Sage

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.