Title: Prosiutto and mushroom ravioli with fried sage
 Categories: Meats, E., World
      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.