Arugula Ravioli With Chanterelles And Rocca Parmigi

Name: Arugula Ravioli With Chanterelles And Rocca Parmigiano Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Extra virgin extra virgin olive oil; 6 lb Organic arugula; 2 Tbsp. Garlic puree; 1 c. Chanterelles scraps Salt and pepper to taste; 4 Tbsp. Parmigiano cheese, grated; 1/4 lb Plain white pasta; 1/2 c. Whole Chanterelles, if large, slice; 1 tsp Extra virgin extra virgin olive oil; 2 c. Arugula Salt to taste White pepper to taste; 1/4 c. Brown chicken sauce; 4 slc Shaved Parmigiano cheese

Servings: persons

2 Tbsp. Extra virgin extra virgin olive oil
6 lb Organic arugula
2 Tbsp. Garlic puree
1 c. Chanterelles scraps Salt and pepper to taste
4 Tbsp. Parmigiano cheese, grated
1/4 lb Plain white pasta
1/2 c. Whole Chanterelles, if large, slice
1 tsp Extra virgin extra virgin olive oil
2 c. Arugula Salt to taste White pepper to taste
1/4 c. Brown chicken sauce
4 slc Shaved Parmigiano cheese

1
Preparation of the Ravioli Filling:Heat the extra virgin olive oil in a heavy saute/fry pan, add in the arugula and allow it to wilt over high heat.
2
Add in garlic puree, Chanterelles and season.
3
Once wilted, add in Parmigiano and remove from heat.
4
Refrigerateover ice.
5
Puree mix in a blender till smooth.
6
Roll out pasta dough as thin as possible and assemble ravioli.
7
Using a 1 1/2-inch cookie cutter, cut out 50 rounds of pasta dough.
8
Place 1 Tbsp.
9
of filling in center of round, brush edges with water and top with another round.
10
Press edges together, squeezing out excess air.
11
Set aside on a sheet pan.
12
Repeat process till all the dough has been used.
13
Before serving, blanch ravioli in simmering water for forty-five seconds or possibly till pasta is cooked.
14
Preparation of the Garnish:Saute/fry the Chanterelles in extra virgin olive oil, add in the arugula, season and wilt.
15
Keep hot.
16
Presentation:Place the wilted arugula and Chanterelles in the middle of a deep bowl and crown with the ravioli, that have been warmed in the brown chicken sauce.
17
Add in shavings of cheese and serve warm.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. Extra virgin extra virgin olive oil, 6 lb Organic arugula, 2 Tbsp. Garlic puree, 1 c. Chanterelles scraps Salt and pepper to taste, and more.

Yes, Arugula Ravioli With Chanterelles And Rocca Parmigiano Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula Ravioli With Chanterelles And Rocca Parmigiano Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions