Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons minced shallots

  3. 1/2 pound julienned prosciutto

  4. 2 cups sliced wild mushroom ( Oyster , Shiitake , Chantrelles, etc.)

  5. 2 teaspoons minced garlic

  6. 2/3 cup grated Parmigiano-Reggiano cheese, plus a

  7. 1/4 cup for garnish

  8. 2 sheets of fresh pasta (8 by 10-inch)

  9. 1/4 cup cornmeal

  10. Bottle of truffle oil

  11. 15 sage leaves

  12. Salt and pepper

  13. Oil for frying

  14. 1/4 cup grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. 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 and saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a mixing bowl. Stir the cheese into the mushroom mixture and allow to cool. Slice the sheets of pasta in thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon 2 tablespoons of the mushroom mixture into each square. Place a sheet of pasta over the filling. Press the two sheets together using a wooden dowl. 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 minutes or until 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


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