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Ravioli in herb cream

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Ingredients for 4 servings:

  • 1 kg ravioli, with meat filling
  • 400 g chanterelles (chancelli)
  • 1 tbsp oil
  • 20 g butter
  • 20 g flour
  • 250 ml vegetable stock
  • 250 ml milk
  • salt and pepper
  • ½ bunch parsley
  • 4 stalks of thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with mushrooms

Clean the mushrooms thoroughly. Finely chop the herbs. Heat the oil in a pan, fry the mushrooms for about 3 minutes, then remove. Add the butter to the pan, dust with flour, and sauté. Deglaze with the broth and milk while stirring, and bring to a boil. Simmer the sauce for about 5 minutes, stirring occasionally. Add the mushrooms again. Cook the ravioli in plenty of boiling salted water. Drain and set aside. Season the sauce with salt and pepper and stir in the chopped herbs. Mix in the ravioli and serve.

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Written by John Myers

Professional Chef with 29 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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