Ravioli of goose foie gras with truffle
Cut the vegetables in brunoise (dices).
Cut the goose foie gras into 16 pieces.
lace in the middle of each noodle dough a piece of Foie Gras with a little truffle.
Wet the edges with a little water and close each ravioli.
Cook the vegetables brunoise 5 min in hot water.
Prepare the broth and add the egg whites / tomato paste mixture. Let simmer gently until a clear liquid.
Bring the broth to the towel.
Cook ravioli 2 min in hot salt water.
Dress at your convenience.
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