Ravioli Leipzig style

Name: Ravioli Leipzig style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (25 g) dried morels; 1/4 l Milk; 1 collar Carrots; 1 large kohlrabi; 200 g frozen peas; 30 g Butter or margarine; 30 g Flour; 12 (à 25 g) raw prawns; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g; from the refrigerated shelf) Ravioli with meat filling; 3 TABLESPOONS Whipped cream; 1 Egg yolk (size M); 7-10 Tbsp freshly grated nutmeg; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (25 g) dried morels
1/4 l Milk
1 collar Carrots
1 large kohlrabi
200 g frozen peas
30 g Butter or margarine
30 g Flour
12 (à 25 g) raw prawns
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g; from the refrigerated shelf) Ravioli with meat filling
3 TABLESPOONS Whipped cream
1 Egg yolk (size M)
7-10 Tbsp freshly grated nutmeg
1-2 TEASPOONS Lemon juice
7-10 Tbsp Parsley

Directions

1
Wash morels and soak in milk for about 1 hour. Peel and wash carrots, cut in half lengthwise and cut diagonally into sticks. Peel and wash kohlrabi and cut out balls. Cook carrots, peas and kohlrabi in 1/2 litre boiling water for about 5 minutes. Drain the vegetables on a sieve and collect the vegetable stock. Drain the morels as well and collect the milk.
2
Heat the fat in a pot. Dust with flour and sweat on. Deglaze with 1/4 litre vegetable stock and milk while stirring. Add morels and simmer for about 5 minutes. Meanwhile wash the prawns, peel them down to the tail fin and remove the intestines. Dab shrimps dry. Heat 1 tablespoon of oil in a frying pan and fry the prawns for 2 minutes on each side. Season with salt and pepper. Heat 1 tablespoon of oil in another pan and fry the ravioli until golden brown all around. Whisk the cream and egg yolks, stir into the sauce, but do not boil any more. Season to taste with salt, pepper, nutmeg and lemon juice. Put the vegetables and prawns into the hot sauce and warm them up.
3
Heat 1 tablespoon of oil in a frying pan and fry the prawns for 2 minutes on each side. Season with salt and pepper. Heat 1 tablespoon of oil in another pan and fry the ravioli until golden brown all around. Whisk the cream and egg yolks, stir into the sauce, but do not boil any more. Season to taste with salt, pepper, nutmeg and lemon juice. Put the vegetables and prawns into the hot sauce and warm them up. Arrange the ravioli and vegetable and shrimp sauce on plates. Garnish with parsley