(serves 1, can easily be adjusted for any number)
6 chicken ravioli (recipe below)
1/4 c dried wild mushrooms
1 tbs butter
Salt and pepper
2 tbs finely chopped fresh parsley
2 tbs Parmigiano-Reggiano, grated
1 tsp (or to taste) black truffle oil

Directions:
Boil an ample amount of salted water over high heat. Meanwhile, soak dried mushrooms in hot tap water for 20 minutes or so, until softened. Roughly chop mushrooms, reserving soaking liquid.

Drop ravioli in boiling water. Meanwhile heat skillet with butter and saute mushrooms. Add mushroom soaking liquid and reduce over high heat. When reduced by more than half, take ravioli out of boiling water, add to pan and continue to simmer.

Remove ravioli to serving dish, simmer sauce until only 2 tbs of liquid remain with mushrooms. Stir in parsley, pour over ravioli. Top with Parmesan cheese, drizzle with truffle oil and garnish with additional parsley. Serve immediately.