For the Parmigiano nectar:
Gently warm the cream infused with a whisper of salt; withdraw it from the flame, marry it with the cheese, and whip to a velvety emulsion. Entrust it to the cold embrace of the refrigerator for twelve hours.

For the sacred dough:
Knead flour, semolina, and golden yolks until they coalesce into a seamless, silken dough, then let it slumber in the chill of the fridge for three hours.

For the rich filling:
Sauté and gently puree the chanterelles, perfumed with oil, salt, thyme, and a hint of garlic. Gather this forest essence into a pastry bag.

For the Plin:
Roll out the precious dough, distribute the filling like small jewels, seal, and pinch the ravioli into shape. Poach briefly in dancing water, then toss in a pan with butter and a splash of their cooking broth.

For the final composition:
Crown the plate with pan-seared mushrooms and the rich Parmigiano cream.