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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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If you thought ravioli was way too complicated to make yourself...we're here to prove you wrong! Subscriber @swirlywavy submitted this amazing recipe for squash ravioli smothered in a golden brown butter sauce and sage. This really is one of those comforting, warm your soul kind of dishes that's just too good not to try!
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Butternut Squash Ravioli
Serves 3 to 5
Ravioli:
1 butternut squash, halved and seeded
3 ½ tablespoons (52.5 mL) extra virgin olive oil, divided
1 shallot, diced
3 saffron threads
2 tablespoons (30 mL) coconut milk
1 teaspoon (5 mL) tomato paste
1 lemon, zested
1 egg, lightly beaten
6 (10, 25 cm) fresh lasagna sheets
salt and pepper to taste
browned butter and sage:
1 stick (½ cup, 120 g) unsalted butter, cut into cubes
½ bunch sage leaves
Garnish:
parmesan cheese, grated
Preheat oven to 375°F (190°C). Halve one moderately sized kabocha or butternut squash, drizzle it with 2 tablespoons (30 mL) olive oil and roast until the meat is very very soft, about 1 ½ hours. Place remaining oil in a sauté pan over medium-high heat and sauté shallots and gently brown a few saffron threads.
When the squash is ready scoop it all out into a bowl and mash the pulp into a uniform blob. If it's too dry add a bit of coconut oil or coconut milk as an emulsifier. Mix in the shallots, freshly cracked pepper, sea salt, lemon zest and a squidge of tomato paste (red curry paste is a flavorful alternative).
Distribute half tablespoonfuls of the filling onto lightly egg washed lasagna sheets (3 of them), about 1 inch (2.5 cm) apart. Place the remaining lasagna sheets over the sheets with filling and press edges to seal. Use a 2 inch (5 cm) circle cutter to cut out the ravioli and ensure the edges are fully sealed.
Bring a large pot of water up to a boil and add a generous amount of salt to the water. Add the raviolis and stir. Once the raviolis begin to float, drain them and set aside to slightly cool.
For the sauce: melt butter in a pan until it is golden, add chopped or whole sage and cook until the sauce is aromatic. Warm the ravioli in the pan with the sauce, about 2 minutes, plate, and sprinkle with grated parmesan cheese.
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4-QT.-Soup-Pot:
Cutting Board:
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RECIPE:
Prosiutto Mushroom Ravioli - Kitchen Cat
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★ Kitchen Cat ★ Prosiutto Mushroom Ravioli Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ 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 XXL fatti in casa RICOTTA E SPINACI pasta fresca all’uovo ITALIAN FOOD ????
RAVIOLI RICOTTA E SPINACI nello specifico vi mostro come impastare e tirare la pasta a mano per realizzare uno dei piatti classici della nostra cucina italiana, i Ravioli!
Una tipica pasta fresca all’uovo ripiena, io oggi con ricotta e spinaci ma può essere farcita in mille altri modi!
Grazie per la visione come sempre e se ancora non lo hai fatto non dimenticare dì ISCRIVERTI AL CANALE è gratis!
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Guarda anche questa Versione ????
0:00 Anticipazione
0:15 Preparazione Impasto
1:26 Ripieno
2:46 Stesura Pasta
4:08 Taglio Ravioli
6:20 Cottura
7:11 Assaggio
Ingredienti: x 5-6 persone
300 g Farina 00
3 Uova
(Se serve aggiungere poca acqua)
Per il ripieno:
300 g Spinaci (cotti e strizzati)
300 g Ricotta
2 cucchiai Formaggio Grana grattugiato
Sale, Pepe e Moce moscata
Condimento:
Sugo dì Pomodoro
Olio extravergine, sale, aglio, basilico
Formaggio Grana grattugiato
#pasta #pastarecipe #ravioli #pastafresca #pastafattaincasa #italianpasta #italianfood #ricette #tuttiatavola #ricetta #ricotta #natale
Mushroom Pasta
This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not lavished with a cream based or tomato sauce. This pasta is buttery and garlicky, and it's 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
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