Arugula & Chanterelle Mushroom Ravioli

This is ravioli that belongs on a white tablecloth: paper-thin pasta rounds stuffed with a puréed filling of peppery arugula, earthy chanterelle mushrooms, garlic, and Parmigiano-Reggiano cheese, then served in a pool of rich brown chicken sauce.

You’re wilting pounds of arugula down with olive oil until it collapses into a concentrated, peppery base. Chanterelles add their distinctive fruity, apricot-like aroma and meaty texture. The whole mixture gets puréed smooth with garlic and Parmigiano, then chilled before filling the pasta.

The presentation is what makes this special: a nest of sautéed chanterelles and fresh arugula in the center of the bowl, topped with the ravioli warmed in brown chicken sauce, then finished with shaved Parmigiano on top. Every element plays a role.

Kitchen Tips

• Use a 1½-inch cookie cutter for uniform ravioli that cook evenly. Consistency matters when you’re blanching for just 45 seconds.
• Chill the filling over ice before assembling. Cold filling is easier to work with and won’t make the pasta dough soggy.
• Roll the pasta dough as thin as you can without tearing. Thin pasta cooks faster and showcases the filling instead of overwhelming it.
• Blanch the ravioli in gently simmering water, not a rolling boil. Aggressive boiling can tear delicate homemade pasta.
• Have everything ready before you start plating. The ravioli, sauce, and garnish all need to be hot and ready to assemble quickly.

Variations

• Swap chanterelles for shiitake or oyster mushrooms if chanterelles aren’t available or are too expensive.
• Use baby spinach instead of arugula for a milder, less peppery filling.
• Skip the brown chicken sauce and toss with brown butter and sage for a simpler but equally elegant preparation.