Ravioli With Foie Gras and Truffles

1. 1

   Cut the foie gras into slices about half an inch thick or slightly larger.

2. 2

   Cut the slices into half-inch or slightly larger cubes.

3. 3

   Dip one side of each cube into the chopped truffles and set aside.

4. 4

   Use the won-ton skins to make ravioli.

5. 5

   Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin.

6. 6

   Place one piece of foie gras in the center of each won-ton skin.

7. 7

   Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras.

8. 8

   Press all around with the fingers to seal.

9. 9

   Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.

10. 10

    Bring the broth to a simmer in a saucepan, and add the ravioli.

11. 11

    When the liquid returns to a simmer, let the ravioli cook 1 minute.

12. 12

    Remove the ravioli carefully with a slotted spoon.

13. 13

    Put 5 ravioli in each of 4 heated soup plates.

14. 14

    Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.