Ingredients for 4 people
400 g Ravioli ricotta e bieta
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
In a pan, simmer straw wine until reduced and dissolve foie gras trimmings. Whip butter in a bain-marie in ice and add aromatic herbs and wine reduction with dissolved foie gras.
Cook Ravioli ricotta e bieta in boiling water, drain and sauté them in a pan with whipped butter. Roast foie gras escalopes in a non-stick pan and arrange them on the serving dish while still hot.
Arrange Ravioli alongside foie gras and finish with aromatic herbs used.
Clotilde Zia France delegation chef – fic.
