Ravioli In A Light Herb Cream With Chanterelle Mushrooms

1. 1

   Heat the oil in a saucepan and saute mushrooms for 3 minutes. Remove the mushrooms and dust the pan with flour. Cook for 2 minutes while stirring occasionally with a whisk. Deglaze by stirring in the stock and milk and bring to a boil. Simmer the sauce for 5 minutes, stirring occasionally. Add the mushrooms again.

2. 2

   Put the ravioli in boiling salted water and cook according to the package instructions. Drain thoroughly. Season the sauce with salt and pepper to taste and add the chopped herbs. Place the ravioli into the sauce and mix gently to coat. Arrange on plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.