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Receta Prosciutto And Mushroom Ravioli With Fried Sage

by Global Cookbook

Ingredientes

2 Tbsp. Extra virgin olive oil 2 Tbsp. Chopped shallots 1/2 lb Julienned prosciutto 2 c. Sliced wild mushrooms     (oyster, shiitake, chantrelles, etc.) 2 tsp Chopped garlic 2/3 c. Grated Parmigiano-Reggiano cheese 2 sht Fresh pasta, 8" by 10"

1/4 c. Cornmeal 1 bot Truffle oil 15 x Sage leaves     Salt to taste     Freshly-grnd black pepper to taste     Oil for frying 1/4 c. Grated Parmigiano-Reggiano cheese

Direcciones

1. In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the shallots for 30 seconds. Add in the mushroom and saute/fry for 2 min. Add in the garlic and prosciutto, saute/fry for 1 minute. Season with salt and pepper. Remove from the heat and turn into a mixing bowl. Stir the cheese into the mushroom mix and allow to cold.
2. Slice the sheets of pasta in thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon 2 Tbsp. of the mushroom mix into each square. Place a sheet of pasta over the filling. Press the two sheets together using a wooden bowl. The pasta sheets should be slightly moist around the edges so the ravioli will seal completely.
3. Bring a pot of salted water up to a boil. Drop the ravioli into the boiling water and cook for 3 to 4 min or possibly till 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.
4. 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.
5. This recipe yields 4 servings.

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