Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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