> All recipes > Aperitif and starter > 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!


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


• 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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