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prosciutto and mushroom ravioli Recipe

   
 

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     prosciutto and mushroom ravioli

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 T plus 1 t olive oil
2 T minced shallots
1/3 lb. assorted exotic mushrooms about 2 cups
salt and ground pepper to taste
2 t chopped garlic
one half pound sliced prosciutto, julienned
1 C freshly grated parmigiano-reggiano cheese
6 C water
1 sheet square fresh pasta
 
2 T white truffle oil
4 T unsalted butter
12 fresh sage leaves
1 T snipped fresh chives

Instructions
Heat 2 T of the olive oil in a medium size saute pan over med. heat. add the shallots and cook, stirring for 30 sec. Add the mushrooms and cook, stirring for 2 min, then season with salt and pepper. Add the garlic and prosciutto and cook, stirring for 1 min. Remove from heat and pour into a medium size mixing bowl. Stir in 3/4 of the cheese and let it cool completely.
Place the water in a large saucepan, salt it and add the remaining 1 T olive oil. Bring to boil. with a sharp knife cut the pasta sheet into 16 3 inch squares.
Drop the mixture by T into the middle of each ravioli seal and cook ravioli. Toss the ravioli with truffle oil in a large mixing bowl and season with S and P.
heat the butter in a Lg. saucepan over med. heat. Add the sage leaves and cook for 30 sec. Add ravioli to the pan and cook stirring for 1 min. Serve in shallow bowl garnished with remaining 1/4 cup cheese and chives.


Originally Submitted
1/3/2010





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