4. Bring a large pot of salted water to a boil over medium-high heat. Gently drop in ravioli and simmer until floating and cooked through, about 10 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add chanterelles, season with salt and pepper to taste, and cook until softened, about 5 minutes. Transfer chanterelles to a bowl. Return skillet to heat, add butter, and cook until light brown, 3-4 minutes. Using a slotted spoon, transfer ravioli to 4 plates. Top with mushrooms and parmigiano and drizzle with brown butter. Sprinkle with parsley.