SPICY NAGE OF RAVIOLI WITH FOIE GRAS
20 min.
4 pers.
Easy
An original and simple recipe that revisits the traditional foie gras combined with Asian ravioli, for a festive and delicious result!
Ingredients
1 C. to s. mango vinegar
Italian extra virgin olive oil
16 Chinese ravioli sheets (exotic stores)
200g semi-cooked foie gras
1 L of “homemade” chicken stock
Steps
• Moisten the edges of a ravioli dough. Place a piece of foie gras in half of the dough, add salt and pepper, and close it on itself to obtain a half-moon shape. Start again with the other leaves which you place on a sheet of parchment paper in the refrigerator.
• When serving, mix 2 tbsp. to s. of olive oil with 1 tbsp. tbsp of mango vinegar, grind pepper, pour the boiling broth into four bowls and distribute four ravioli in each bowl.
• Drizzle with the vinaigrette sauce.
Oliviers & Co
Genève & Lausanne
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