Prosciutto And Mushroom Ravioli With Fried Sage | Emerils.com

Ingredients

• 2 tablespoons plus 1 teaspoon olive oil
• 2 tablespoons minced shallots
• 1/3 pound assorted exotic mushrooms, such as oysters, shiitakes, and/or chanterelles, wiped clean and sliced (about 2 cups)
• Salt and freshly ground black pepper to taste
• 2 teaspoons chopped garlic
• 1/2 pound sliced prosciutto, julienned
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 6 cups water
• 1 sheet (12 inches square) fresh pasta (available at specialty markets)
• 2 tablespoons white truffle oil (available at specialty markets)
• 4 tablespoons (1/2 stick) unsalted butter
• 12 fresh sage leaves
• 1 tablespoon snipped fresh chives