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Recipe Name: Arugula Ravioli With Chanterelles And Rocca Parmigiano Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Extra virgin olive oil
6 Pound(s) Organic arugula
2 Tablespoon(s) Garlic puree
1 Cup(s) Chanterelles scraps
Salt and pepper to taste
4 Tablespoon(s) Parmigiano cheese, grated
1/4 Pound(s) Plain white pasta
1/2 Cup(s) Whole Chanterelles, if
large slice
2 Cup(s) Arugula
Salt to taste
White pepper to taste
1/4 Cup(s) Brown chicken sauce
4 Shaved Parmigiano cheese
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 Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9332 - ALESSANDRO STRATTA Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 33
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 294.3mg
Potassium: 84.8mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: <1g
Protein: 1.4g

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