Foie Gras ravioli with honey and truffle cream

I had tasted these foie gras ravioles several times in a restaurant in Paris, the Comptoir de la Gastronomie, on rue Montmartre opposite Mora. I go there for special occasions with friends who come from abroad to visit me. Among others, we find these ravioles of foie gras which are divine. The secret is well kept. I give you here my recipe after several tests. Not everyone likes hot foie gras, but personally, I go crazy in its presence! Here are these fine ravioles, stuffed with cubes of foie gras terrine and topped with a truffle, honey and mascarpone cream… You could discover the black truffle butter croutons, here I use the truffle butter that I make in winter and that I freeze for the rest of the year.

Recipes of ravioles of foie gras for 4 persons:

-1 package of wonton dough (you need 40 sheets for the 20 ravioles)

-1 half home-made semi-cooked foie gras(method 1, 2 or 3)

-1.5 liters of chicken stock + 1 teaspoon of honey

-50g of truffle butter(recipe here)

-250g of mascarpone

-100g of whipping cream

-1 teaspoon of honey

-1 small jar of truffle chips, with its juice

-salt and pepper

Prepare a homemade foie gras by choosing the cooking method. I usually freeze a cooked foie gras to have a backup just in case! Cut the foie gras into 2 cm cubes.

Arrange the wonton sheets on a work surface. Moisten a sheet of wonton (with a brush or with your fingers) and put a cube of foie gras in the center.