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Foie Gras Ravioles with Port and Truffle Jus Recipe
 
 
Pierre Orsi
Pierre Orsi
Flavors of Lyon
Total time: 30 to 60 minutes

Prep. time: Under 30 minutes
Cooking time: About 30 minutes

 
Difficulty: Average
Ingredients
For 4 servings

- 350 g (12 oz.) fresh Foie gras or goose liver
- 100 g (3 1/2 oz.) Black Truffle
- 1 glass of Port and truffle juice
- 4 tbsp. veal stock
- 1 egg yolk
- 50 g (3 tbsp.) butter
- Salt and freshly ground pepper
- 1 chicken bouillon cube
- 16 ravioli wrappers, 7 x 7 cm (3")
Method

 Making the Ravioles

  1. Spread out the pasta squares and brush them with the egg yolk;
  2. cut pieces of fresh foie gras, seasoned with salt and pepper, and place them on 8 ravioles; place a truffle slice on top;
  3. cover each raviole with another pasta square and brush lightly with melted butter so that the dough does not dry out.

Making the Sauce

  1. Reduce the port;
  2. dice the rest of the foie gras; cut the truffles into small matchsticks;
  3. when the port has reduced, add the sliced truffle and the veal stock;
  4. season with salt and freshly ground pepper; let cook;
  5. add the diced foie gras; whisk in some fresh butter.

Cooking the Ravioles

  1. Pour 1 litre of chicken stock into a shallow pan;
  2. immerse the ravioles and let cook for 3-4 minutes.

Assembly

  1. Remove the ravioles from the broth with a skimmer;
  2. place them into warmed deep plates;
  3. spoon the truffle sauce over top. Serve immediately.
 
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