Foie Gras Ravioles with Port and Truffle JusTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: Under 30 minutes
Cooking time: About 30 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:149.6 kcal
Proteins:5.9 g
Fats:6.1 g
Carbohydrate:17.9 g
Fibers:1 g
Sugar:2.7 g
Cholesterol:43.6 mg
Sodium:238.7 mg
Calcium:11 mg
Energy:313 kcal
Proteins:12.4 g
Fats:12.7 g
Carbohydrate:37.5 g
Fibers:2.1 g
Sugar:5.7 g
Cholesterol:91.3 mg
Sodium:499.4 mg
Calcium:23 mg
SIMILAR RECIPES
Warm Duck Foie Gras in Swiss Chard Greens
Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce
Marbré of Goose and Duck Liver with Sweet Spices
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Hot Duck Foie Gras with Grapes
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
350
g
fresh foie gras or goose liver
100
g
black truffle
200
ml
port and truffle juice
60
ml
veal stock
1
egg yolk
50
g
butter
salt and freshly ground pepper
1
chicken bouillon cube
16
ravioli wrappers, 7 x 7 cm
METHOD
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.
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.
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.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
