Ravioli With Foie Gras And Truffles Recipes

RAVIOLI WITH FOIE GRAS AND TRUFFLES

Ravioli With Foie Gras and Truffles image

Provided by Craig Claiborne

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

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

FOIE GRAS AND TRUFFLE RAVIOLI WITH PARMESAN

Foie gras and truffle ravioli with parmesan image

Pâte à pâte fraîche :nnnt125 gr de farinent125 gr de semoule de blé finnt5 jaunes d'œufsnt3 œufs entiersnt1/2 cuillère de vinaigre de vinnnnPour la garniture :nnnt300 gr de foie gras en morceaux de 10 grnt30 lamelles de truffe fraîche (1 gr)nt300 gr d'épinard cuit à l'huile d'oliventSel et poivre du moulinnnnPour la sauce : nnnt15 cl de crème fleurette liquident150 gr de beurrent20 gr d'huile d'olivent100 gr de truffe hachéent50 gr de fond blanc de volaille très corséntSel et poivre du moulinnnnPour le décor :nnnt2 gr de truffe en juliennent15 g de copeaux de parmesanntHuile d'olivennnVous êtes un particulier ? Achetez votre foie gras en ligne sur www.boutique-soulard.comn

Provided by Canard Soulard

Categories dinner

Number Of Ingredients 1

Ingredients

Pâte à pâte fraîche :nnnt125 gr de farinent125 gr de semoule de blé finnt5 jaunes d'œufsnt3 œufs entiersnt1/2 cuillère de vinaigre de vinnnnPour la garniture :nnnt300 gr de foie gras en morceaux de 10 grnt30 lamelles de truffe fraîche (1 gr)nt300 gr d'épinard cuit à l'huile d'oliventSel et poivre du moulinnnnPour la sauce : nnnt15 cl de crème fleurette liquident150 gr de beurrent20 gr d'huile d'olivent100 gr de truffe hachéent50 gr de fond blanc de volaille très corséntSel et poivre du moulinnnnPour le décor :nnnt2 gr de truffe en juliennent15 g de copeaux de parmesanntHuile d'olivennnVous êtes un particulier ? Achetez votre foie gras en ligne sur www.boutique-soulard.comn

Steps:

1/ Pour la pâte :nnntMixer le tout au robot.ntRéserver au frais dans un sac en plastique.ntAplatir avec la machine à pâtes fraîches au laminoir (épaisseur 1mm).ntCouper des carrés de 10cm de côté et réservernnn2/ Pour la sauce :nnntDans un 1er temps, faire cuire les truffes hachées au beurre.ntAjouter la crème et faire cuire pendant 2 minutes.ntHors du feu, incorporer le beurre et l'huile d'olive au mixer, puis réserver.nnn3/ Pour faire les raviolis :nnntPrendre un carré de pâte, avec un pinceau, le badigeonner d'œuf battu.ntAu centre, mettre 1 lamelle de truffe, 10gr d'épinard cuit, puis un morceau de foie gras de canard (10gr).ntRecouvrir d'un 2ème carré de pâte.ntBien fermer et découper avec un emporte-pièce rond de 7cm de diamètre.nnn4/ La cuisson des raviolis :nnntFaire bouillir de l'eau salée.ntVersez les raviolis dans l'eau et porter à ébullition.ntFaire cuire pendant 2min à petit frémissement.ntEnlever les raviolis avec une écumoire et les disposer sur un linge propre pour bien les égouttennnDressage :nnntDresser les raviolis dans une assiette creuse, saucer, parsemer de copeaux de parmesan et de la julienne de truffe (bâtonnets en petites allumettes)ntArroser d'un filet d'huile d'olive.nnnAstuces du chef :nnntPour faire de beaux copeaux de parmesan, prendre un économe.nnn nnDécouvrez la recette en vidéo, une recette du chef Philippe Da Silva pour Lecoq en tournée : nnn

PASTA WITH FOIE GRAS AND TRUFFLES

Pasta with Foie Gras and Truffles image

Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.

Provided by Florence Fabricant

Categories dinner, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

4 ounces prepared foie gras: canned mousse or torchon
1/2 cup dry red wine
1/2 tablespoon unsalted butter or duck fat
2 tablespoons minced shallots
1/2 cup chicken stock
Salt and ground black pepper
1/2 teaspoon dried thyme
1/2 ounce, or more, tinned black truffle, sliced thin, juice reserved
4 ounces pappardelle

Steps:

Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams

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