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


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,…

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