---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Prosiutto and Mushroom Ravioli with Fried Sage
  Categories: Meat/pork, Emeril, Ethnic, Am/la
       Yield: 4 servings
  
       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
  
 -----