Prosciutto and Mushroom Ravioli with Fried Sage

• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1/2 pound julienned prosciutto
• 2 cups sliced wild mushroom (Oyster, Shiitake, Chantrelles, etc.)
• 2 teaspoons minced garlic
• 2/3 cup grated Parmigiano-Reggiano cheese, plus a 1/4 cup for garnish
• 2 sheets of fresh pasta (8 by 10-inch)
• 1/4 cup cornmeal
• Bottle of truffle oil
• 15 sage leaves
• Salt and pepper
• Oil for frying
• 1/4 cup grated Parmigiano-Reggiano cheese

1. In a saute pan, heat the olive oil.
2. When the oil is hot, saute the shallots for 30 seconds.
3. Add the mushroom and saute for 2 minutes.
4. Add the garlic and prosciutto and saute for 1 minute.
5. Season with salt and pepper.
6. Remove from the heat and turn into a mixing bowl.
7. Stir the cheese into the mushroom mixture and allow to cool.
8. Slice the sheets of pasta in thirds.
9. Using a hand ravioli molder place one sheet of pasta down.
10. Spoon 2 tablespoons of the mushroom mixture into each square.
11. Place a sheet of pasta over the filling.
12. Press the two sheets together using a wooden dowl.
13. The pasta sheets should be slightly moist around the edges so the ravioli will seal completely.
14. Bring a pot of salted water up to a boil.
15. Drop the ravioli into the boiling water and cook for 3 to 4 minutes or until the pasta floats for 1 minute.
16. Remove the pasta and drain.
17. Turn into a bowl and toss with truffle oil.
18. Season with salt and pepper.
19. Fry the sage leaves for 30 seconds.
20. Remove from the fryer and drain on a paper-lined plate.
21. Season with salt and pepper.
22. Place the ravioli in a shallow bowl.
23. Drizzle the truffle oil over the pasta.
24. Garnish with the sage leaves and the Parmigiano-Reggiano cheese.

olive oil, shallots, wild mushroom, garlic, cheese, pasta, cornmeal, truffle oil, sage, salt, cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/prosciutto-and-mushroom-ravioli-with-fried-sage-recipe.html (may not work)