Fois Gras Ravioli by Luisascatering

Fois Gras Ravioli by Luisascatering

• gourmetana 11 years ago
  Foie Gras Ravioli With Port Currant Reduction
  
  Restaurant quality recipe. It is not easy and requires patience specially if you are crazy like me and decide to make your own pasta :) I used my pasta recipe to make the raviolis - Homemade Pasta (used 4 eggs - 400 gr flour)
  Made my own truffle butter as Luisa suggests.
  The filling is amazing, the foie adds such a creamy touch and finesse. I used pork loin, 1 chicken leg and 1 chicken breast because that is what I had in my freezer
  This is the perfect recipe if you're looking forward to impress your guests or family.
  I made it as a starter and it was the star of the whole dinner.
  
  Thank you Luisa! You recipes never fail.
  Flag
• luisascatering 11 years ago said:
  oh wow - you made this!!! :-)
  
  do you have a pic?
  Flag
• gourmetana 11 years ago said:
  No Luisa.... Still waiting on my camera and my father was not around. But let me tell you mine were nowhere near as pretty as yours :)
  Flag
• frankieanne 11 years ago said:
  Wow, Ana. How ambitious!
  Flag
• mommyluvs2cook 11 years ago said:
  Wow this does look SO GOOD! Are currants like raisins? Never had them before. Great job Ana!
  Flag
• gourmetana 11 years ago said:
  They are similar, currants are smaller than raisins and seedless. For this dish they were perfect :)
  I hope you girls get to try this. It is really yummy!
  Flag

Have a comment? Join this group first →