Prosciutto Mushroom Ravioli w/Brown Butter & Sage

Step 1

Heat oil in med sauce pan over med heat. Add shallots cook for 30sec. Add the mushrooms and cook till soft about 5min. Season with S&P then add garlic and prosciutto, cook for one minute. Remove from heat and pour into big bowl adding 1/4 cup of the reggiano and cream cheese , mix well. It will look like a ground beef mixture.

Step 2

Prepare Your pasta sheets or lay out your won tons and fill with teaspoon of filling, brushing egg wash around the filling and close and pinch pasta together.

Step 3

Add to sheet pan and dust with flour so they dont stick together.Drop into boiling water and cook for 5-6min. Remove with slotted spoon and drain on paper towels.

Step 4

BROWN BUTTER SAGE SAUCEMelt butter in saute pan cook till brown just before burning point. Pour into another warmed ready saute pan, tear or cut sage leaves and add, stir to butter.Add raviolie to pan a few at a time to coat gently. Serve and garnish with remaining reggiano and chives optional.