Foie gras and truffle ravioli with parmesan

For 6 people


Fresh pasta dough:

  • 125 g flour
  • 125 g fine wheat granules
  • 5 egg yolks
  • 3 whole eggs
  • 1/2 tbsp wine vinegar

For the garnish:

  • 300 g foie gras in 10 g pieces
  • 30 slivers fresh truffle (1 g)
  • 300 g spinach cooked in olive oil
  • Salt and pepper from a mill


  • 15 cl liquid whipping cream
  • 150 g butter
  • 20 g olive oil
  • 100 g chopped truffle
  • 50 g very strong white poultry stock
  • Salt and pepper from a mill


  • 2 g julienned truffle
  • 15 g parmesan shavings
  • Olive oil


Make the dough :

  • Blend all of the ingredients in a food processor.
  • Refrigerate in a plastic bag.
  • Press in a fresh pasta machine's rolling mill (1 mm thick).
  • Cut into squares (10 cm per side) and set aside.

Make the sauce :

  • First, cook the chopped truffles in butter.
  • Add cream and cook for another 2 minutes.
  • Remove from the flame, add the butter and olive and blend, then set aside.

Prepare the ravioli :

  • Take a square of dough and use a brush to cover it with whipped egg.
  • In the middle, place one truffle sliver, 10 g cooked spinach and one 10 g piece of duck foie gras.
  • Cover with a second dough square.
  • Seal well and cut a 7 cm diameter round piece out with a pastry cutter.

Cook the ravioli :

  • Boil salted water.
  • Pour the ravioli into the water and bring to a boil.
  • Simmer for 2 min.
  • Remove the ravioli with a skimming ladle and place on a clean cloth to drain.


Arrange the ravioli in a soup plate, add sauce, sprinkle with parmesan shavings and julienned truffle (cut into small sticks). Drizzle with olive oil.


TIPS FROM THE CHEF : For perfect parmesan shavings, use a potato peeler.


Discover the recipe in video, a recipe of the chef Philippe Da Silva for Lecoq on tour: