This dish is a great appetizer before a nice sit down dinner. It can also be served as a main course, just up the number of ravioli served to each person. This recipe is actually better if you use wonton skins rather than fresh pasta because the wontons are so thin and delicate. If you do opt for fresh pasta, just make sure to roll the dough out as thinly as possible. <br /> <br />The filling to the recipe makes more than what you actually need for about 24 ravioli. The sauce and arugula are enough for roughly 4 people (3 ravioli per person). Freeze the remaining ravioli or cook them all, just add sauce and truffle oil. For the leftover filling, you can butterfly and pound out boneless skinless chicken breasts and make roulades.

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