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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

Description

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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