Prosiutto and Mushroom Ravioli with Fried Sag
| Yield: | 4 Servings |
| Categories: | Meats, Ethnic |
| 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 |
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