Prosciutto & Mushroom Ravioli With Fried Sage

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Servings: 4 Difficulty: Advanced
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Handmade ravioli filled with wild mushrooms and prosciutto, served with crispy fried sage
Prosiutto & Mushroom Ravioli With Fried Sag recipe image
Prosiutto & Mushroom Ravioli With Fried Sag recipe image
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Prosciutto & Mushroom Ravioli With Fried Sage

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 287.8

Description

This elegant dish features fresh pasta stuffed with a savory mixture of wild mushrooms, salty prosciutto, and Parmigiano-Reggiano. The ravioli are boiled until tender and tossed in aromatic truffle oil. Finished with crispy fried sage leaves, this meal offers a perfect balance of earthy, salty, and herbal flavors.

Ingredients

Directions

  1. Heat olive oil in a saute pan over medium heat.
  2. Add minced shallots and saute for 30 seconds until softened.
  3. Add sliced wild mushrooms and cook for 2 minutes until they begin to brown.
  4. Stir in minced garlic and julienned prosciutto, cooking for 1 more minute.
  5. Season the mixture with salt and pepper to taste.
  6. Remove the pan from heat and transfer the mixture to a mixing bowl.
  7. Stir in the Parmigiano-Reggiano cheese and let the filling cool completely.
  8. Lay out fresh pasta sheets and cut them into thirds if necessary.
  9. Place a pasta sheet on a floured surface and spoon 2 tablespoons of the cooled mushroom mixture onto one half.
  10. Fold the other half of the pasta sheet over the filling to create a ravioli shape.
  11. Press firmly around the edges to seal, ensuring the pasta is slightly moist to help it stick.
  12. Repeat with remaining pasta and filling.
  13. Bring a large pot of salted water to a rolling boil.
  14. Gently drop the ravioli into the boiling water.
  15. Cook for 3-4 minutes, or until the ravioli float to the surface and float for an additional minute.
  16. Use a slotted spoon to remove the cooked ravioli from the water and let them drain briefly.
  17. In a large bowl, toss the drained ravioli with truffle oil and season with a pinch of salt and pepper.
  18. In a separate small skillet, heat enough oil for frying over medium-high heat.
  19. Fry the sage leaves for about 30 seconds until crisp, then remove and drain on paper towels.
  20. Season the fried sage leaves lightly with salt.
  21. Divide the ravioli among shallow serving bowls.
  22. Drizzle additional truffle oil over the top.
  23. Garnish with the crispy fried sage leaves and a sprinkle of extra 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

Storage: Fresh ravioli can be refrigerated for up to 24 hours before cooking. Freeze uncooked ravioli on a baking sheet, then transfer to a bag for up to 1 month.

Substitutions: If fresh pasta sheets are unavailable, you can use store-bought fresh ravioli or make your own using a pasta machine. Dried sage can be used in a pinch, but fresh provides the best texture and flavor.

Tips: Ensure the mushroom filling is completely cool before assembling to prevent the pasta from becoming soggy. When sealing ravioli, wet the edges with water to ensure a tight seal that won't open during boiling.

Variations: Add a splash of white wine to the mushroom mixture for extra depth. For a vegetarian version, omit the prosciutto and increase the amount of mushrooms and cheese.

Keywords: ravioli, mushroom, prosciutto, sage, truffle oil, fresh pasta, italian, dinner, umami, homemade, dumpling, parmigiano, wild mushrooms, fried sage, savory, comfort food, gourmet, date night, vegetarian option, pasta filling
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