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Recipe : ** Foie Gras Ravioles With Port And Truffle Juice

Foie Gras Ravioles With Port And Truffle Juice
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Course:
Appetizer

Practical information

  • Prep time
    25 min
  • Cooking
    15 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
foie, foie gras, foie gras, juice, Truffle, liver

Recipe's Ingredients

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  • 1 egg yolk
  • 1 chicken bouillon cube
  • 16 ravioli wrappers
  • salt and freshly ground pepper
  • 4 tablespoons veal stock
  • 1 glass of port and truffle juice
  • 350 g fresh foie gras or goose liver
  • 100 g black truffle
  • 50 g butter

  • Recipe preparation steps

  • 1
    Making the Ravioles: Spread out the pasta squares and brush them with the egg yolk; cut pieces of fresh foie gras, seasoned with salt and pepper, and place them on 8 ravioles; place a truffle slice on top; cover each raviole with another pasta square and brush lightly with melted butter so that the dough does not dry out.
  • 2
    Making the Sauce: Reduce the port; dice the rest of the foie gras; cut the truffles into small matchsticks; when the port has reduced, add the sliced truffle and the veal stock; season with salt and freshly ground pepper; let cook; add the diced foie gras; whisk in some fresh butter.
  • 3
    Cooking the Ravioles: Pour 1 litre of chicken stock into a shallow pan; immerse the ravioles and let cook for 3-4 minutes. Assembly Remove the ravioles from the broth with a skimmer; place them into warmed deep plates; spoon the truffle sauce over top. Serve immediately.
  • Ready !



 

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