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Prosiutto and Mushroom Ravioli with Fried Sage

This Prosiutto and Mushroom Ravioli with Fried Sage recipe uses Olive Oil, Garlic Minced, and Parmigiano Reggiano Cheese. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tsp
• 2/3 cup

Method (preview)

1. 1

   In a saute pan, heat the olive oil.

2. 2

   When the oil is hot, saute the shallots for 30 seconds.

3. 3

   Add the mushroom and saute for 2 minutes.

4. 4

   Add the garlic and prosciutto, saute for 1 minute.

5. 5

   Season with salt and pepper.

6. 6

   Remove from heat and turn into mixing bowl.

7. 7

   Stir cheese into mushroom mixture and allow to cool.

8. 8

   Slice the sheets of pasta into thirds.

9. 9

   Using a hand ravioli molder place one sheet of pasta down.

10. 10

    Spoon in 2 tablespoons of the mushroom mixture in each square.

11. 11

    Place a sheet of pasta over the filling.

12. 12

    Press the 2 sheets together using a wooden bowl.

13. 13

    Bring a pot od salted water to a boil.

14. 14

    Drop the ravioli into the boiling water and cook for 3-4 minutes or until the pasta floats for 1 minute.

15. 15

    Remove the pasta and drain.

16. 16

    Turn in a bowl with truffle oil.

17. 17

    Season with salt and pepper.

18. 18

    Fry the sage leaves for 30 seconds.

19. 19

    Remove from the fryer and drain on a paper-lined plate.

20. 20

    Season with salt and pepper. Place the ravioli in a shallow bowl. Srizzle the truffle oil over the pasta.

21. 21

    Garnish with the sage leaves and the Parmigiano-Reggiano cheese.