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How To make Prosiutto and Mushroom Ravioli with Fried Sage
2 tb Olive oil
2 tb Shallots; minced
1/2 lb Prosciutto; julienned
2 c Wild mushrooms; sliced
2 ts Garlic; minced
2/3 c Parmigiano-Reggiano cheese
;grated plus 1/4c for -garnish 2 Sheets fresh pasta (8x10)
1/4 c Cornmeal
Bottle of truffle oil 15 Sage leaves
Salt and pepper Oil for frying In a saute pan, heat the olive oil. When the oil is hot, saute the shallots for 30 seconds. Add the mushroom and saute for 2 minutes. Add the garlic and prosciutto, saute 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 3-4 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. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 -----
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★ Kitchen Cat ★ Prosiutto Mushroom Ravioli Recipe.
A recipe from the KC Dishes collection.
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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 lb : Prosciutto; Julienned
2 : Sheets Fresh Pasta (8x10)
;grated Plus 1/4c
2 ts : Garlic; Minced
Salt and Pepper
Oil for Frying
2 c : Wild Mushrooms; Sliced
15 : Sage Leaves
1/4 c : Cornmeal
2 tb : Olive Oil
2/3 c : Parmigiano-reggiano Cheese
Bottle of Truffle Oil
2 tb : Shallots; Minced
Ravioli Sage and Butter
Nothing quite beats the taste of freshly made ravioli and home made ones are even better. This sage and butter recipe is a classic combination of flavours that will never date. It’s one of those recipes where simplicity reigns. The pasta itself is fairly simple to make and ideally you will need a pasta machine, if you don’t have one you can still use a rolling pin. The thinner the dough, the better the ravioli. Remember you want to be able to see the filling through it, that’s what makes it sexy! I always say it’s like sexy lingerie, you want to reveal a little but not too much. I use the second thinnest setting on my pasta machine but this can vary on different pasta machines. Raviolis freeze well, so make a big batch ready to use at anytime.
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