\n<\/p>\n

<\/p>\n

\nI 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<\/a>, here I use the truffle butter that I make in winter and that I freeze for the rest of the year. <\/div>\n

\n <\/a><\/p>\n

\n $\"Foie$ <\/a><\/div>\n

<\/p>\n

\nRecipes of ravioles of foie gras for 4 persons:<\/div>\n

\n<\/div>\n

\n-1 package of wonton dough (you need 40 sheets for the 20 ravioles)<\/span><\/b><\/div>\n
\n-1 half home-made semi-cooked foie gras(method 1<\/a>, 2 or 3)<\/span><\/b><\/div>\n
\n-1.5 liters of chicken stock + 1 teaspoon of honey<\/span><\/b><\/div>\n
\n-50g of truffle butter(recipe here<\/a>)<\/span><\/b><\/div>\n
\n-250g of mascarpone<\/span><\/b><\/div>\n
\n-100g of whipping cream<\/span><\/b><\/div>\n
\n-1 teaspoon of honey<\/span><\/b><\/div>\n
\n-1 small jar of truffle chips, with its juice<\/span><\/b><\/div>\n
\n-salt and pepper<\/span><\/b><\/div>\n
\n
\n<\/i><\/div>\n
\nPrepare 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.<\/i><\/div>\n
\nArrange 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. <\/i><\/div>\n
<\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nGlue a sheet of wonton on top of the previous one and weld well. Cut with a cookie cutter to obtain round ravioli. <\/i><\/div>\n
<\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
<\/p>\n
\nDo the same for all the ravioli. You should count 4 or 5 ravioli per person.<\/i><\/div>\n
<\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAt the time of the service, everything will be done very quickly, because the ravioles cook very quickly. <\/i><\/div>\n
\nHere is the jar of truffle chips. There is still juice inside and that is perfect for this recipe.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nPrepare the sauce. Put the truffle juice (found in the jar), truffle butter<\/a> and honey in a saucepan. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nMelt everything together then add the mascarpone and the whipping cream. Mix well and cook to thicken the sauce. <\/i><\/div>\n
<\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n<\/div>\n
\nBoil the chicken stock with a teaspoon of honey. Salt well and add the ravioli. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nCook them for 50 seconds…!<\/i><\/div>\n
\n<\/div>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\n<\/div>\n
\nDrain them and put them on the plates. Top with truffle cream.<\/i><\/div>\n
<\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThen add the truffle chips in a jar and enjoy immediately!<\/i><\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":1,"featured_media":33283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[7593,281,7591,10449,7592,7590],"class_list":["post-280000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-black-truffles","tag-dirty","tag-mascarpone-en","tag-plats-foie-gras","tag-ravioli-of-foie-gras","tag-truffle-cream"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=280000"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280000\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/33283"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=280000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=280000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=280000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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