Fresh Duck Foie Gras Ravioli

ravioles FG
For 2 people
Preparation time : 15 min
Cooking time : 20 min


  • 4 fresh pasta squares
  • ½ green cabbage, shredded
  • 4 pieces Ernest Soulard stir-fry foie gras
  • 50 g jar of Ernest Soulard lightly-cooked whole duck foie gras
  • 50 g liquid cream
  • 1 egg
  • Salt and pepper


  1. Boil the shredded cabbage in water and set aside.
  2. Beat the egg in a small bowl and brush onto the fresh pasta squares.
  3. Place a piece of stir-fry foie gras in the middle of each square and season with a little salt and pepper.
  4. Fold over each square and pinch closed at the edges. For round ravioli, use a pastry cutter, carefully centered on each square before cutting 
  5. Cut up the foie gras into chunks and simmer with the liquid cream in a saucepan, over low heat.
  6. Remove from the stovetop, mix together and pour through a conical strainer to remove any lumps. Add salt and pepper, then set aside and keep warm.
  7. Boil the foie gras ravioli in salted water for 3 minutes.
  8. Place the shredded, cooked cabbage on the plate and then arrange the cooked foie gras ravioli on top. Drizzle with the foie gras sauce.
  9. Enjoy while they’re hot.