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

 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.