Ravioli in light herb cream with chanterelles

Name: Ravioli in light herb cream with chanterelles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chanterelles; 8 Stem(s) Parsley; 4 Stem(s) Thyme; 1 TABLESPOON Oil; 20 g Butter; 20 g Flour; 300 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp Salt; 2 packages (500 g each) Ravioli (with meat filling); 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chanterelles
8 Stem(s) Parsley
4 Stem(s) Thyme
1 TABLESPOON Oil
20 g Butter
20 g Flour
300 ml Vegetable broth
250 ml Milk
7-10 Tbsp Salt
2 packages (500 g each) Ravioli (with meat filling)
7-10 Tbsp Pepper

Directions

1
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
2
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