This elegant dish features tender fresh pasta sheets encasing a rich filling of sautéed wild mushrooms, salty prosciutto, and sharp Parmigiano-Reggiano. The earthy mushrooms pair beautifully with the savory ham, creating a complex flavor profile that is both comforting and sophisticated. Finished with a drizzle of aromatic truffle oil and garnished with crisp, salty fried sage leaves, this ravioli offers a luxurious texture contrast. It is an impressive yet manageable meal for date nights or special dinner parties, elevating simple ingredients into a restaurant-quality experience. Perfect for those who appreciate Italian-inspired cuisine with a modern twist, this recipe balances savory depth with herbal freshness in every bite.
Prosiutto And Mushroom Ravioli With Fried Sage
Description
This elegant dish features tender fresh pasta sheets encasing a rich filling of saut&# 195;©ed wild mushrooms, salty prosciutto, and sharp Parmigiano-Reggiano. The earthy mushrooms pair beautifully with the savory ham, creating a complex flavor profile that is both comforting and sophisticated. Finished with a drizzle of aromatic truffle oil and garnished with crisp, salty fried sage leaves, this ravioli offers a luxurious texture contrast. It is an impressive yet manageable meal for date nights or special dinner parties, elevating simple ingredients into a restaurant-quality experience. Perfect for those who appreciate Italian-inspired cuisine with a modern twist, this recipe balances savory depth with herbal freshness in every bite.Ingredients
Directions
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Heat olive oil in a sauté pan over medium heat.
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Add minced shallots and sauté for 30 seconds until softened.
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Add sliced wild mushrooms and sauté for 2 minutes until they begin to brown.
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Add minced garlic and julienned prosciutto, cooking for 1 minute until fragrant.
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Season the mixture with salt and pepper to taste.
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Remove the pan from heat and transfer the mixture to a mixing bowl.
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Stir in the Parmigiano-Reggiano cheese and allow the filling to cool completely.
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Cut the fresh pasta sheets into thirds to create square bases.
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Lay one pasta sheet flat and spoon 2 tablespoons of the mushroom mixture into each square.
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Place a second pasta sheet over the filling.
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Press gently around the filling to seal the edges, ensuring the pasta is slightly moist to adhere.
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Bring a large pot of salted water to a rolling boil.
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Carefully drop the ravioli into the boiling water.
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Cook for 3-4 minutes, or until the pasta floats to the surface for 1 minute.
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Remove the cooked ravioli with a slotted spoon and drain well.
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Heat oil in a small skillet over medium-high heat.
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Fry the sage leaves for 30 seconds until crisp and golden.
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Remove sage leaves and drain on a paper towel-lined plate.
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Season the fried sage lightly with salt.
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Arrange the ravioli in shallow bowls.
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Drizzle generously with truffle oil.
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Garnish with the crispy fried sage leaves and extra grated Parmigiano-Reggiano cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 287.8kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 3.7g19%
- Cholesterol 180.4mg61%
- Sodium 979.9mg41%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 1.3g6%
- Sugars 3.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the filling is completely cooled before assembling the ravioli to prevent the pasta from becoming soggy.
Use a brush to lightly dampen the edges of the pasta sheets with water to help them seal securely.
Fried sage leaves are best served immediately while still crisp. If preparing ahead, fry the sage just before serving.
Wild mushrooms such as shiitake, cremini, or oyster mushrooms work well for this recipe.
