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

Pasta dough:

1. 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.
2. Shape the dough into a ball and let it rest for at least 1 hour.

Filling:

1. Cut the remaining meat into small pieces and place in the freezer for about 20 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Then the lid is placed on the lower strip and lightly pressed with your hands around the piles.
7. 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:

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

Lingonberry Pearls:

1. 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.
2. Bring the sifted lingonberry mixture to the boil, add agar-agar and stir until it has dissolved. Then bring to the boil again.
3. Pour the liquid into a squirt bottle or syringe. Remove the oil from the freezer and slowly drip the cranberry mixture into the oil.
4. Let the cranberry caviar cool down briefly. Carefully scoop out of the glass through a sieve and rinse with cold water.