In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Daniel Joly from Mirabelle Restaurant prepares chanterelle ragout and dover sole.

Click here for Chef Daniel Joly's Profile

Ingredients:

Chanterelle ragout with acorn squash ravioli:

Ravioli:

1-pound AP flour
1 egg
2 oz extra virgin olive oil
4 oz water
Salt and pepper

Preparation: