Arugula Ravioli With Chanterelles And Rocca Parmigiano Recipe

• 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.
18. Yield: 50 ravioli

extra virgin, arugula, garlic puree, chanterelles scraps salt, parmigiano cheese, white pasta, chanterelles, olive oil, arugula salt, brown chicken sauce, cheese

Taken from cookeatshare.com/recipes/arugula-ravioli-with-chanterelles-and-rocca-parmigiano-70039 (may not work)