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1
In a saute pan, heat the olive oil.
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2
When the oil is hot, saute the shallots for 30 seconds.
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3
Add the mushroom and saute for 2 minutes.
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4
Add the garlic and prosciutto and saute for 1 minute.
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5
Season with salt and pepper.
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6
Remove from the heat and turn into a mixing bowl.
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7
Stir the cheese into the mushroom mixture and allow to cool.
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8
Slice the sheets of pasta in thirds.
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9
Using a hand ravioli molder place one sheet of pasta down.
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10
Spoon 2 tablespoons of the mushroom mixture into each square.
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11
Place a sheet of pasta over the filling.
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12
Press the two sheets together using a wooden dowl.
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13
The pasta sheets should be slightly moist around the edges so the ravioli will seal completely.
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14
Bring a pot of salted water up to a boil.
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15
Drop the ravioli into the boiling water and cook for 3 to 4 minutes or until the pasta floats for 1 minute.
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16
Remove the pasta and drain.
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17
Turn into a bowl and toss with truffle oil.
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18
Season with salt and pepper.
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19
Fry the sage leaves for 30 seconds.
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20
Remove from the fryer and drain on a paper-lined plate.
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21
Season with salt and pepper.
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22
Place the ravioli in a shallow bowl.
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23
Drizzle the truffle oil over the pasta.
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24
Garnish with the sage leaves and the Parmigiano-Reggiano cheese.
