Ravioli Tartufo e Funghi in a foie gras sauce

Ravioli Tartufo e Funghi in a foie gras sauce

Ingredients

  • Ravioli Tartufo e Funghi (D20) – 5 pcs
  • Leek – 1/2 pc
  • Shallot – 1/4 pc
  • Foie gras – 20 g
  • Heavy cream – 10 cl
  • Butter – 1 knob
  • Salt and pepper

Preparation

  1. Cut the white leek and the shallot into fine pieces.
  2. Melt some butter in a pan and add leek and shallot. Mix, cover and cook for +/- 20 minutes. If there is too much water in the preparation, let it evaporate over high heat.
  3. Place the foie gras and the cream in a small saucepan. Heat over medium heat until the sauce is smooth (do not bring to a boil) and season to taste. When the cream is warm, whisk some air into get to obtain a nice foam.
  4. Heat the ravioli in lightly salted boiling water for 5 minutes and drain well.
  5. Arrange the ravioli alternately with some leek fondue and finish the dressing with the foie gras foam.
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Ravioli Tartufo e Funghi

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