ingredients

8 plates of ravioli
30g of butter
30g of flour
25cl of milk
1 pinch of grated nutmeg
½ poultry cube broth
40g of foie gras
10cl of fresh cream

Steps

Gourmet ravioli recipe with foie gras

Make a béchamel with 25cl of milk, ½ cubic broth of poultry, 30g of butter and 30g of flour. Season with salt, pepper and a pinch of grated nutmeg.

Melt the foie gras in a pan, add it to the bechamel and add the crème fraiche. Poach the ravioli 1 minute (see the traditional recipe).

Put the ravioli in a hot dish; pour the béchamel over the foie gras and serve immediately.

tips

You can add a toast with foie gras in each plate to have more flavors.