Foie gras and truffle ravioli with parmesan

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

Sauce:

• 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

Decoration:

• 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.

ARRANGEMENT : 

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: