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Рецепт Prosciutto And Mushroom Ravioli With Fried Sage
by Global Cookbook

Prosciutto And Mushroom Ravioli With Fried Sage
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Ингредиенты

  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Chopped shallots
  • 1/2 lb Julienned prosciutto
  • 2 c. Sliced wild mushrooms
  •     (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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Oil for frying
  • 1/4 c. Grated Parmigiano-Reggiano cheese

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.