Foie Gras Ravioli with Port-Currant Reduction
From luisascatering 12 years ago
- 1.5 hour to make
- Serves 4
I had some extra foie gras bits so I decided to try my hand at a filling for ravioli. It turned out awesome! The port-currant reduction helps cut the richness and is delicious. Happy New Year everyone! :-)
Ingredients
- Homemade pasta sheets (or won ton wrappers) shopping list
- ~ shopping list
- Filling: shopping list
- 1/2 cup zante currants (divided), soaked in port wine shopping list
- 1 tablespoon butter shopping list
- 1/4 cup onion, minced shopping list
- 6 oz fresh foie gras, chopped shopping list
- 1 (about 6 oz) pork chop shopping list
- 2 chicken leg thigh pieces shopping list
- a few sprigs of fresh thyme shopping list
- 1 organic egg shopping list
- kosher salt, white pepper, nutmeg - to taste shopping list
- white truffle butter, to finish (you can use truffle oil and regular butter instead) shopping list
- Sauce: shopping list
- reserved port from soaked currants shopping list
- 1/2 cup balsamic vinegar shopping list
- 1/4 cup soaked zante currants shopping list
How to make it
- For port-currant reduction:
- Soak currants in enough port to just cover them for 1-2 hours. Reserve 1/4 cup for filling. In a small sauce pan, pour in the other 1/4 cup of soaked currants along with the port they soaked in. Add balsamic and slowly reduce until it just starts to become syrupy 9it also thickens as it cools so be careful not to over reduce). Set aside.
- For filling:
- Preheat oven to 350 degrees. Season chicken with salt and pepper. Place in baking dish along with fresh thyme and roast for about 45 minutes, or until deep golden brown and skin is crispy. Let cool.
- Turn up oven temp to broil. Season pork chop the same as the chicken and broil for about 8 minutes (do not over cook!) Let cool.
- Saute onion in butter until soft; set aside.
- Remove meat from chicken, coarsley chop pork chop and place both in food processor. Add sauteed onion and foie gras. Pulse until almost smooth (you still want a little texture in there). Add egg and pulse a few more times to incorporate. Transfer to bowl, add remaining 1/4 cup soaked currants and season to taste See Photo. Note: If mixture is too wet, just add a little cornstarch.
- Fill fresh pasta dough (or wonton wrappers) with filling See Photo. Seal and cut See Photo. Bring a large pot of water to a boil and cook ravioli until they float to the top.
- Melt truffle butter in a large saute pan and add drained ravioli. Trasfer to serving plate and drizzle around the port-currant reduction. You can top the ravioli with fresh thyme leaves, if desired.
People Who Like This Dish 4
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- mommyluvs2cook Santa Fe, TX
- gourmetana London, UK
- chummers Lindstrom, MN
- luisascatering Burlingame, CA
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The Rating
Reviewed by 1 people-
Fois Gras Ravioli By Luisascatering
Amazing raviolis! 5 star recipe with honors :)
gourmetana
in London loved it
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