Ravioli

Directions

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.