Ravioli In A Light Herb Cream With Chanterelle Mushrooms - cooking recipe

Ingredients

400 g chanterelles, washed and drained thoroughly
8 stalks parsley, washed and leaves removed
4 stems thyme
1 tbsp oil
20 g butter
20 g flour
300 ml vegetable stock
250 ml milk
2 packs (500g) ravioli with a meat filling

Preparation

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.
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.