Ingredients with Measurements:
- 1 package of fresh pasta sheets
- 1 lb. of foie gras
- 1 oz. of black truffle
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 egg yolks
- 1/4 cup of chopped shallots
- 1/4 cup of white wine
- Salt and pepper to taste
Special equipment needed:
- Ravioli cutter
- Rolling pin
- Pastry brush
- Large pot for boiling water
- Skillet
Step-by-step instructions:
1. Remove the foie gras from the fridge and let it come to room temperature.
2. In a skillet, sauté the chopped shallots until they become translucent.
3. Add the white wine to the skillet and let it reduce by half.
4. Add the heavy cream to the skillet and let it simmer for 5 minutes.
5. Add the grated Parmesan cheese to the skillet and stir until it melts.
6. Remove the skillet from the heat and let it cool.
7. In a separate bowl, mix the egg yolks with the cooled cream sauce.
8. Season the foie gras with salt and pepper.
9. Cut the foie gras into small cubes.
10. Grate the black truffle.
11. Lay out the pasta sheets on a floured surface.
12. Place a small amount of foie gras and truffle on each pasta sheet.
13. Brush the edges of the pasta sheet with egg wash.
14. Cover the filling with another pasta sheet and press the edges together.
15. Use a ravioli cutter to cut the ravioli into desired shape.
16. Bring a large pot of salted water to a boil.
17. Cook the ravioli for 3-4 minutes or until they float to the surface.
18. Remove the ravioli from the water with a slotted spoon and place them on a plate.
19. Drizzle the ravioli with the cream sauce and sprinkle with grated Parmesan cheese.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Skillet: medium heat
Water: boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 900
Fat: 70g
Protein: 30g
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Foie gras can be substituted with chicken liver or duck liver.
- Black truffle can be substituted with white truffle or truffle oil.
- Heavy cream can be substituted with half and half or milk.
Variations:
- Add a splash of cognac to the cream sauce for a richer flavor.
- Use a different type of pasta, such as tortellini or agnolotti.
- Add some chopped herbs, such as parsley or chives, to the cream sauce.
Tips and tricks:
- Make sure the pasta sheets are not too thin, or they will break when filled.
- Use a sharp ravioli cutter to ensure clean cuts.
- Don't overcook the ravioli, or they will become mushy.
- Serve the ravioli immediately after cooking to prevent them from sticking together.
Storage instructions:
- The ravioli can be stored in the fridge for up to 2 days.
- Place them in an airtight container and cover with plastic wrap.
Reheating instructions:
- To reheat the ravioli, place them in boiling water for 1-2 minutes.
- Drain the water and serve with the cream sauce.
Presentation ideas:
- Arrange the ravioli on a plate and drizzle the cream sauce on top.
- Garnish with some chopped herbs or truffle shavings.
Garnishes:
- Chopped herbs, such as parsley or chives.
- Truffle shavings.
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A light red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the pasta sheets are too dry, brush them with some water to moisten them.
- If the ravioli break apart while cooking, use a slotted spoon to remove the pieces from the water.
Food safety advice:
- Make sure the foie gras is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store the ravioli in the fridge at a temperature of 40°F or below to prevent bacterial growth.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
- Foie gras is a French delicacy made from the liver of a duck or goose that has been fattened.
Flavor profiles:
- The foie gras adds a rich, buttery flavor to the ravioli.
- The black truffle adds a subtle earthy flavor.
- The cream sauce is rich and savory, with a hint of Parmesan cheese.
Serving suggestions:
- Serve the ravioli as a main course with a side salad or vegetables.
- Serve as an appetizer with a small portion of ravioli per person.
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Region: French