Ravioli of goose foie gras with truffle

 Preparation time: 20 min

 Difficulty level: *

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