Ravioli of goose foie gras with truffle
Ingredients for 4 persons:
For ravioli
- 1 lingot of Goose Foie Gras 180g Artzner
- 16 squares of Chinese noodle pasta
- Truffle breaking
For the broth
- 50g of carrots
- 50g of turnip
- 50g of leek
- 60cl of chicken broth
- 2 egg whites
- 1 soup spoons of tomato paste
Preparation:
1. Cut the vegetables in brunoise (dices)
2. Cut the goose foie gras into 16 pieces
3. Place in the middle of each noodle dough a piece of Foie Gras with a little truffle
4. Wet the edges with a little water and close each ravioli
5. Cook the vegetables brunoise 5 min in hot water
6. Prepare the broth and add the egg whites / tomato paste mixture. Let simmer gently until a clear liquid
7. Bring the broth to the towel
8. Cook ravioli 2 min in hot salt water
9. Dress at your convenience