Name: Foie Gras Ravioli with Muscat Grapes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (180 ml) cooked potato pieces, firmly packed; 1/4 lb (115 g) raw foie gras or foie gras terrine; 20 won ton wrappers; 2 tablespoons (30 ml) butter; 1/4 cup (60 ml) brown duck stock; 1/4 cup (60 ml) Muscat de Beaumes-de-Venise wine or another sweet but not heavy white wine,preferably one made from muscat grapes; 3/4 cup (180 ml) muscat grapes, halved and seeded; Salt and pepper

Ingredients

- 3/4 cup (180 ml) cooked potato pieces, firmly packed
- 1/4 lb (115 g) raw foie gras or foie gras terrine
- 20 won ton wrappers
- 2 tablespoons (30 ml) butter
- 1/4 cup (60 ml) brown duck stock
- 1/4 cup (60 ml) Muscat de Beaumes-de-Venise wine or another sweet but not heavy white wine,preferably one made from muscat grapes
- 3/4 cup (180 ml) muscat grapes, halved and seeded
- Salt and pepper

Preparation

- In the food processor, pulse the potatoes and foie gras until the mixture is smooth. Season with salt and pepper.
- Spread 5 won ton wrappers on an even surface. Using a spoon, drop 10 ml (2 teaspoons) of filling on the centre of each square. Brush the edges of the wrapper with water. Fold into a triangle. Press the wrapper around the filling to remove any air bubbles, then seal by pressing the edges. Repeat with the remaining ingredients.
- Cook the ravioli in a large pot of boiling salted waterfor 2 to 3 minutes. Drain.
- In a non-stick pan, brown the ravioli in butter for 2 to 3 minutes per side. Deglaze the pan with the duck stock and wine. Add the grapes and continue cooking for 1 minute. Adjust the seasoning. Place 5 ravioli on each of 4 warmed plates. Divide the grapes among the plates, spoon the sauce over the ravioli and serve immediately.

Foie Gras Ravioli with Muscat Grapes

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Ingredients

Preparation

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