Accueil Savory Foie Gras ravioli with honey and truffle cream

Foie Gras ravioli with honey and truffle cream

Catégorie : SavoryUncategorized

I had tasted these foie gras ravioles several times in a restaurant in Paris, the Comptoir de la Gastronomie, on rue Montmartre opposite Mora. I go there for special occasions with friends who come from abroad to visit me. Among others, we find these ravioles of foie gras which are divine. The secret is well kept. I give you here my recipe after several tests. Not everyone likes hot foie gras, but personally, I go crazy in its presence! Here are these fine ravioles, stuffed with cubes of foie gras terrine and topped with a truffle, honey and mascarpone cream… You could discover the black truffle butter croutons, here I use the truffle butter that I make in winter and that I freeze for the rest of the year. 

Recipes of ravioles of foie gras for 4 persons:
-1 package of wonton dough (you need 40 sheets for the 20 ravioles)
-1 half home-made semi-cooked foie gras(method 1, 2 or 3)
-1.5 liters of chicken stock + 1 teaspoon of honey
-50g of truffle butter(recipe here)
-250g of mascarpone
-100g of whipping cream
-1 teaspoon of honey
-1 small jar of truffle chips, with its juice
-salt and pepper

Prepare a homemade foie gras by choosing the cooking method. I usually freeze a cooked foie gras to have a backup just in case! Cut the foie gras into 2 cm cubes.
Arrange the wonton sheets on a work surface. Moisten a sheet of wonton (with a brush or with your fingers) and put a cube of foie gras in the center. 


Glue a sheet of wonton on top of the previous one and weld well. Cut with a cookie cutter to obtain round ravioli. 

Do the same for all the ravioli. You should count 4 or 5 ravioli per person.



At the time of the service, everything will be done very quickly, because the ravioles cook very quickly. 
Here is the jar of truffle chips. There is still juice inside and that is perfect for this recipe.

Prepare the sauce. Put the truffle juice (found in the jar), truffle butter and honey in a saucepan. 


Melt everything together then add the mascarpone and the whipping cream. Mix well and cook to thicken the sauce. 

Boil the chicken stock with a teaspoon of honey. Salt well and add the ravioli. 


Cook them for 50 seconds…!

Drain them and put them on the plates. Top with truffle cream.


Then add the truffle chips in a jar and enjoy immediately!

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