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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
Directions
- 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. Add in garlic puree, Chanterelles and season.
- Once wilted, add in Parmigiano and remove from heat. Refrigerateover ice.
- Puree mix in a blender till smooth. Roll out pasta dough as thin as possible and assemble ravioli. Using a 1 1/2-inch cookie cutter, cut out 50 rounds of pasta dough. Place 1 Tbsp. of filling in center of round, brush edges with water and top with another round.
- Press edges together, squeezing out excess air. Set aside on a sheet pan. Repeat process till all the dough has been used.
- Before serving, blanch ravioli in simmering water for forty-five seconds or possibly till pasta is cooked.
- Preparation of the Garnish:Saute/fry the Chanterelles in extra virgin olive oil, add in the arugula, season and wilt. Keep hot.
- 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. Add in shavings of cheese and serve warm.
- Yield: 50 ravioli
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1777g | |
| Calories 1107 | |
| Calories from Fat 383 | 35% |
| Total Fat 43.99g | 55% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 448mg | 19% |
| Potassium 6279mg | 179% |
| Total Carbs 144.28g | 38% |
| Dietary Fiber 29.8g | 99% |
| Sugars 36.5g | 24% |
| Protein 56.92g | 91% |
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