Christmas recipe : Foie gras ravioli with porcini mushrooms

Sublimate the famous Italian pasta with this refined, elegant, and gourmet recipe of homemade stuffed ravioli! The latter is filled with slices of foie gras and then served with pan-fried porcini mushrooms with cream for an irresistible result and melting in the mouth.

Practical information

Number of persons: 4

Preparation time: 40 minutes

Cooking time: 13 minutes

Degree of difficulty: Easy

Cost: A bit expensive

Ingrédients

300 g de pâte fraîche

200 g de foie gras de canard mi-cuit

200 g de petits cèpes

40 g de beurre

15 cl de bouillon de volaille

2 cuil à soupe de crème épaisse

2 échalotes

2 cuil. à soupe de feuilles de persil ciselé

farine pour le plan de travail

sel et poivre du moulin

Steps

1. Cut off the earthy tip of the porcini feet and wipe them with a damp cloth. Separate the feet from the heads, slice them with a knife and the hats.

2. Peel and chop the shallots, add them to the porcini mushrooms and sauté for 10 min in the butter over low heat. Salt, pepper, add 1 tbsp parsley, and leave warm.

3. Cut the foie gras into strips. Roll the dough on the floured worktop, giving it a thickness of 1 or 2 mm. Cut 12 discs of 12 cm in diameter, using a cookie cutter or an upside-down bowl.

4. Place a few slices of foie gras in the center of each disc. Moisten the lathe with a brush, fold to form half-moons, and weld the edges by pressing with your fingers. Optionally cut the lathe with a notched wheel.

5. Pour the hot broth over the porcini mushrooms. Bring to a simmer then add the cream and heat over low heat. Cook the ravioli for 3 min in a large volume of boiling salted water.

Take them out with a skimmer, drain them and arrange them three by three in 4 hot hollow plates. Pour the cream porcini mushrooms over them. Sprinkle with parsley and serve immediately.

Advice

You can also make square ravioli and accompany this plate of grated fresh Parmesan.