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Prosiutto and Mushroom Ravioli with Fried Sage














Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free


2 tablespoons olive oil
2 tablespoons shallots
½ pound prosciutto
2 cups mushrooms, wild
2 teaspoons garlic
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


----- 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 16264% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 258mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 1%
Calcium 19% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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