Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1/2 lb Julienned prosciutto
- 2 c. Sliced wild mushrooms
- Â Â (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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Oil for frying
- 1/4 c. Grated Parmigiano-Reggiano cheese
Direcciones
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 1070 | |
| Calories from Fat 976 | 91% |
| Total Fat 110.35g | 138% |
| Saturated Fat 15.64g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 26mg | 1% |
| Potassium 330mg | 9% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.32g | 0% |
| Protein 10.13g | 16% |
