Daisy Shaped Ravioli Stuffed With Fennel Black Truffle Sauce Recipes

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WILD MUSHROOM CUSTARD WITH ASPARAGUS-TRUFFLE SAUCE



Wild Mushroom Custard with Asparagus-Truffle Sauce image

Provided by Ming Tsai

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 to 4 ounces of butter
2 sliced white onions
2 cloves of garlic, sliced
2 cups of water
2 cups asparagus, top part only from naturally breaking. (Save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper)
1 cup spinach leaves
1/2 tablespoon white truffle oil
Salt and white pepper to taste
1 golf ball size black truffle, sliced (very optional)

Steps:

  • In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
  • In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
  • PLATING
  • In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

ROASTED CHICKEN WITH TRUFFLE SAUCE



Roasted Chicken with Truffle Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 11

3 tablespoons duck fat or olive oil
3 cremini mushrooms, stems removed and diced
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary leaves
2 (1-ounce) slices foie gras, optional
1 1/2 teaspoons truffle oil
1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
2/3 cup heavy cream
Salt and pepper
Serving suggestions: French green beans, carrots, and ratatouille

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
  • Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
  • Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
  • Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
  • Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
  • Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

TRUFFLE SAUCE



Truffle Sauce image

Provided by Food Network

Categories     condiment

Time 1h

Yield about 2 cups sauce

Number Of Ingredients 10

1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 cup white wine
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE



Green Pea Ravioli With Truffle Butter Sauce image

Make and share this Green Pea Ravioli With Truffle Butter Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     < 60 Mins

Time 1h

Yield 5 first course servings

Number Of Ingredients 11

1 cup frozen baby peas, thawed
1 small shallot, finely chopped
1 1/2 teaspoons olive oil
3 tablespoons freshly grated aged monterey jack cheese or 3 tablespoons parmesan cheese
3 tablespoons fine fresh breadcrumbs
pasta dough or wonton wrapper
1/3 cup rice vinegar
1/8 cup dry white wine
1 teaspoon heavy cream
1/3 cup unsalted butter, cubed and chilled
1/4 teaspoon truffle oil (optional)

Steps:

  • Force peas through the fine disk of a food mill into a bowl to remove skins.
  • Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
  • Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
  • To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
  • Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.

Nutrition Facts : Calories 184.3, Fat 15.5, SaturatedFat 9, Cholesterol 37.5, Sodium 53.6, Carbohydrate 7.6, Fiber 1.6, Sugar 2, Protein 3.3

RAVIOLI WITH FOIE GRAS AND TRUFFLES



Ravioli With Foie Gras and Truffles image

Provided by Craig Claiborne

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 pound cooked fresh foie gras (see note)
1 tablespoon finely chopped fresh or canned black truffles
20 won-ton skins, available in many supermarkets and most Chinese markets
3 cups rich fresh chicken or beef broth
1 whole fresh or canned black truffle shaved as thinly as possible

Steps:

  • Cut the foie gras into slices about half an inch thick or slightly larger. Cut the slices into half-inch or slightly larger cubes. Dip one side of each cube into the chopped truffles and set aside.
  • Use the won-ton skins to make ravioli. Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin. Place one piece of foie gras in the center of each won-ton skin. Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras. Press all around with the fingers to seal. Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.
  • Bring the broth to a simmer in a saucepan, and add the ravioli. When the liquid returns to a simmer, let the ravioli cook 1 minute. Remove the ravioli carefully with a slotted spoon. Put 5 ravioli in each of 4 heated soup plates. Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle. Serve immediately.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 31 grams, Carbohydrate 101 grams, Fat 52 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 2063 milligrams, Sugar 1 gram

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