Ingredients for 4 people
400 g Ravioli with ricotta and chard,
aromatic herbs (wild fennel, dill, chervil and tarragon)
oil, salt and pepper to taste
50 g butter at room temperature straw wine
4 foie gras escalopes, plus trimmings, if any
Procedure
Reduce the passito wine and melt the foie gras trimmings in a pan. Whisk the butter in an ice bath, then add the herbs and the passito reduction with the melted foie gras. Cook the Ravioli with ricotta and chard in boiling water, drain, and toss them in the pan with the whipped butter. Sear the foie gras escalopes in a non-stick pan and place them on the plate while still warm. Arrange the Ravioli beside the foie gras and finish with the herbs used.
Clotilde Zia France delegation chef – fic.
