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
- Cut the white leek and the shallot into fine pieces.
- 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.
- 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.
- Heat the ravioli in lightly salted boiling water for 5 minutes and drain well.
- Arrange the ravioli alternately with some leek fondue and finish the dressing with the foie gras foam.