Ravioli

1. 1

   Preparation of the Ravioli Filling:Heat the olive oil in a heavy saute pan, add the arugula and allow it to wilt over high heat.

2. 2

   Add garlic puree, Chanterelles and season.

3. 3

   Once wilted, add Parmigiano and remove from heat.

4. 4

   Chill over ice.

5. 5

   Puree mixture in a blender until smooth.

6. 6

   Roll out pasta dough as thin as possible and assemble ravioli.

7. 7

   Using a 1 1/2-inch cookie cutter, cut out 50 rounds of pasta dough.

8. 8

   Place 1 tablespoon of filling in center of round, brush edges with water and top with another round.

9. 9

   Press edges together, squeezing out excess air.

10. 10

    Set aside on a sheet pan.

11. 11

    Repeat process until all the dough has been used.

12. 12

    Before serving, blanch ravioli in simmering water for forty-five seconds or until pasta is cooked.

13. 13

    Preparation of the Garnish: Saute the Chanterelles in olive oil, add the arugula, season and wilt.

14. 14

    Keep warm.

15. 15

    Presentation: Place the wilted arugula and Chanterelles in the middle of a deep bowl and crown with the ravioli, which have been warmed in the brown chicken sauce.

16. 16

    Add shavings of cheese and serve hot.

* Per serving · 4 servings · Values may vary.