Thoroughly clean, wash and drain the chanterelles several times. Wash the herbs, shake dry and chop finely. Heat oil in a pot and fry mushrooms for about 3 minutes. Remove the mushrooms. Add fat to the pot, dust with flour, sweat on, deglaze with broth and milk while stirring and bring to the boil. Let the sauce simmer for about 5 minutes while stirring occasionally. Add mushrooms again
Cook ravioli in boiling salted water according to package instructions. Drain and allow to drain. Season sauce to taste with salt and pepper and add chopped herbs. Mix in the ravioli and arrange on plates