Franconian Wedding Dinner Made from Ravioli with Horseradish Sauce and Cranberry Pearls

5 from 7 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 342 kcal


Pasta dough:

  • 200 g Flour
  • 2 Pc. Eggs
  • 1 Pc. Egg yolk


  • 400 g Boiled beef
  • 2 bunch Soup vegetables
  • 1 Pc. Onion
  • 1 Pc. Bay leaf
  • 2 Pc. Juniper berries
  • 1 tsp Salt
  • Pepper
  • 1 liter Water
  • 150 ml Cream
  • 1 Pc. Egg
  • 1 Pc. Egg yolk
  • 1 disc Toast without crust

Horseradish Sauce:

  • 1 Pc. Shallot
  • 1 tsp Butter
  • 150 ml White wine
  • 100 ml Vegetable broth
  • Salt
  • 100 ml Cream
  • 2 tbsp Horseradish hot

Lingonberry Pearls:

  • 1 liter Rapeseed oil
  • 100 g Wild cranberry jam
  • 50 ml Port wine
  • 6 g Agar-agar


Pasta dough:

  • Sift the flour onto a work surface. Press a large indentation in the middle. Whisk eggs and yolks in a small bowl and pour into the well.
  • Shape the dough into a ball and let it rest for at least 1 hour.


  • Cut the remaining meat into small pieces and place in the freezer for about 20 minutes.
  • When the meat is slightly frozen, it is finely pureed with the cream, egg and toast in a blender, then put the raw mixture in the refrigerator. When the cooking time is complete, remove the boiled beef from the broth and let it cool down.
  • Peel the carrots and celery of the second bunch of soup vegetables, cut into small cubes and blanch for a maximum of 1 minute in boiling salted water, then drain.
  • The cooled boiled beef is also cut into small cubes. Then mix the diced boiled beef, the blanched vegetables, the mixed boiled beef with salt and pepper and fill into a piping bag with a perforated nozzle.
  • Now, for the ravioli production, roll out the pasta dough using a pasta machine. Always cut a rolled-out sheet of dough in 2 halves, one for the bottom and one for the lid.
  • Then the lid is placed on the lower strip and lightly pressed with your hands around the piles.
  • Use a round, sharp-edged object to cut out the ravioli. Now cook the ravioli in salted water for 4-5 minutes. Just before serving, warm up the ravioli in a pan with butter.

Horseradish Sauce:

  • Cut the shallot very finely, fry in butter until translucent, reduce with white wine until almost nothing is left of the liquid.
  • Warm up the sauce briefly before serving, season with horseradish again and pour over the finished ravioli.

Lingonberry Pearls:

  • Place the oil in a tall, narrow container in the freezer for about 40 minutes. Bring the wild lingonberries with the port wine to the boil and finely puree, strain through a sieve.
  • Bring the sifted lingonberry mixture to the boil, add agar-agar and stir until it has dissolved. Then bring to the boil again.
  • Pour the liquid into a squirt bottle or syringe. Remove the oil from the freezer and slowly drip the cranberry mixture into the oil.
  • Let the cranberry caviar cool down briefly. Carefully scoop out of the glass through a sieve and rinse with cold water.


Serving: 100gCalories: 342kcalCarbohydrates: 5.1gProtein: 3.6gFat: 34.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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