Recipe - Prosciutto And Mushroom Ravioli With Fried Sage

2 tablespoon Olive oil
2 tablespoon Minced shallots
One half pound Julienned prosciutto
2 cup Sliced wild mushrooms
(oyster; shiitake,
chantrelles, etc.)
2 teaspoon Minced garlic
2/3 cup Grated ParmigianoReggiano
cheese
2 Sheets Fresh pasta; 8" by
10"
One fourth cup Cornmeal
1 Bottle Truffle oil
15 Sage leaves
Salt; to taste
Freshlyground black pepper;
to taste
Oil; for frying
One fourth cup Grated ParmigianoReggiano
cheese

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 the heat and turn into a mixing bowl. Stir the cheese into the
mushroom mixture and allow to cool. Slice the sheets of pasta in thirds.
Using a hand ravioli molder place one sheet of pasta down. Spoon 2
tablespoons of the mushroom mixture into each square. Place a sheet of
pasta over the filling. Press the two sheets together using a wooden bowl.
The pasta sheets should be slightly moist around the edges so the ravioli
will seal completely. Bring a pot of salted water up to a boil. Drop the
ravioli into the boiling water and cook for 3 to 4 minutes or until the
pasta floats for 1 minute. Remove the pasta and drain. Turn into a bowl and
toss with truffle oil. Season with salt and pepper. Fry the sage leaves for
30 seconds. Remove from the fryer and drain on a paperlined plate. Season
with salt and pepper. Place the ravioli in a shallow bowl. Drizzle the
truffle oil over the pasta. Garnish with the sage leaves and the
ParmigianoReggiano cheese. This recipe yields 4