Instructions: 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. Add garlic puree, Chanterelles and season.

Once wilted, add Parmigiano and remove from heat. Chill over ice.

Puree mixture in a blender until 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 tablespoon 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 until all the dough has been used.

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

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

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. Add shavings of cheese and serve hot.

Yield: 50 ravioli

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