Wednesday, January 9, 2013


1 package Wild Mushroom Ravioli (12 pieces)
8 ounces fresh Crimini Mushrooms, sliced
2 or 3 slices of Prosciutto, chiffonade
Olive Oil
1Tbl butter
Salt and Pepper
Parmesan, grated.

Cook Ravioli as directed.
Slice fresh mushrooms
Chiffonade Prosciutto (bunch the slices together with left hand and slice in strips.
Bring Olive Oil to just before smoking and 1/2 butter, add mushrooms and stir till all are coated.  Add the rest of the butter and turn heat down to low simmer.  Add salt and pepper.
Remove Ravioli to paper towel and pat excess water off with an other paper towel.
Add Chiffonade of Prosciutto to sauted mushrooms and toss. 
Add Ravioli and gently combine. 
Serve Ravioli on a bed of the sauted mushrooms and dust with Parmesan.
Serves 2