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How To make Prosiutto and Mushroom Ravioli with Fried Sage
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. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 -----
How To make Prosiutto and Mushroom Ravioli with Fried Sage's Videos
Squash Ravioli with Sage Brown Butter Sauce Recipe
Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Squash Ravioli w/ Brown Butter Sage Sauce recipe by clicking on Show more below.
If you thought ravioli was way too complicated to make yourself...we're here to prove you wrong! Subscriber @swirlywavy submitted this amazing recipe for squash ravioli smothered in a golden brown butter sauce and sage. This really is one of those comforting, warm your soul kind of dishes that's just too good not to try!
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Butternut Squash Ravioli
Serves 3 to 5
Ravioli:
1 butternut squash, halved and seeded
3 ½ tablespoons (52.5 mL) extra virgin olive oil, divided
1 shallot, diced
3 saffron threads
2 tablespoons (30 mL) coconut milk
1 teaspoon (5 mL) tomato paste
1 lemon, zested
1 egg, lightly beaten
6 (10, 25 cm) fresh lasagna sheets
salt and pepper to taste
browned butter and sage:
1 stick (½ cup, 120 g) unsalted butter, cut into cubes
½ bunch sage leaves
Garnish:
parmesan cheese, grated
Preheat oven to 375°F (190°C). Halve one moderately sized kabocha or butternut squash, drizzle it with 2 tablespoons (30 mL) olive oil and roast until the meat is very very soft, about 1 ½ hours. Place remaining oil in a sauté pan over medium-high heat and sauté shallots and gently brown a few saffron threads.
When the squash is ready scoop it all out into a bowl and mash the pulp into a uniform blob. If it's too dry add a bit of coconut oil or coconut milk as an emulsifier. Mix in the shallots, freshly cracked pepper, sea salt, lemon zest and a squidge of tomato paste (red curry paste is a flavorful alternative).
Distribute half tablespoonfuls of the filling onto lightly egg washed lasagna sheets (3 of them), about 1 inch (2.5 cm) apart. Place the remaining lasagna sheets over the sheets with filling and press edges to seal. Use a 2 inch (5 cm) circle cutter to cut out the ravioli and ensure the edges are fully sealed.
Bring a large pot of water up to a boil and add a generous amount of salt to the water. Add the raviolis and stir. Once the raviolis begin to float, drain them and set aside to slightly cool.
For the sauce: melt butter in a pan until it is golden, add chopped or whole sage and cook until the sauce is aromatic. Warm the ravioli in the pan with the sauce, about 2 minutes, plate, and sprinkle with grated parmesan cheese.
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4-QT.-Soup-Pot:
Cutting Board:
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Porcini Mushroom Ravioli
Chef Sal Firicano creates a dish rich with umami (the sense of savoriness). A basic ravioli dough is filled with porcini mushrooms and Parmesan cheese, then sauteed in a cream-based wild mushroom and truffle oil sauce. Decadent and delicious. Watch Sal's Pasta Dough video to learn how to make the dough from scratch:
Vegan Sage Brown Butter Sauce
Easy. Simple. Quick. Lemony. Garlicky. Buttery.
5-minute Vegan Sage Brown Butter Sauce by Pasta-based.
Get the recipe:
Herby Buttered Balsamic Mushroom Ravioli
RECIPE:
a creamy, seasonal BUTTERNUT SQUASH PASTA with CRISPY SAGE
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Today we make a creamy, seasonal butternut squash pasta with crispy sage that is perfect for the holiday season. Made in the style of my Weekday Sauce but we swap out tomato puree for butternut squash puree and basil for fresh sage.
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RECIPE
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CREAMY AND CHEESY MUSHROOM RAVIOLI
Next time you're craving Italian, try making your own mushroom ravioli with Cheese is a recipe that makes a delicious earthy mushroom filling for fresh pasta dough. #INANDOGRU #ITALIANFOOD #PASTALOVER #RAVIOLI #CHEESYFOOD #CREAMYFOOD
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Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
INGREDIENTS:
FOR PASTA DOUGH;
ALL PURPOSE FLOUR 2 CUPS
SEMOLINA 3 TBSP
SALT 1/4 TSP
OLIVE OIL 1 TBSP
WATER 2 TBSP
FOR MUSHROOM FILLING;
OLIVE OIL 2 TBSP
ONION (CHOPPED) 2 TBSP
GARLIC (CHOPPED) 1 TSP
MUSHROOM (CHOPPED) 150 GRAMS
SALT 1/2 TSP
BLACK PEPPER POWDER 1/2 TSP
PARSLEY (CHOPPED) 2 TBSP
FOR CREAM SAUCE;
OLIVE OIL 1 TBSP
SHALLOT ONION (CHOPPED) 1 TBSP
GARLIC (CHOPPED) 1 TSP
WHITE WINE 2 TBSP
CREAM 1/2 CUP
SALT 1/6 TSP
BLACK PEPPER POWDER 1/6 TSP
NUTMEG 1 PINCH
PARSLEY (CHOPPED) 1 TBSP
LEMON ZEST 1 PINCH
PARMESAN CHEESE 2 TBSP
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