Ravioli with foie gras and porcini mushrooms


Recipe Ravioli with foie gras and porcini mushrooms


Recipe for ravioli with foie gras and porcini mushrooms, a recipe to keep for special occasions. I made it for my end-of-year meal. I admit that making these ravioli is a lot of work, but the result is worth the effort. For my end of year meal, I decided to make them by hand, at least the part that will be eaten for the New Year’s Eve meal. The rest was made with a ravioli plate, there frankly it goes much faster. Ravioli with foie gras and porcini mushrooms, I loved this tasty and generous filling, closing my eyes, impossible not to know what they were stuffed with. Often the ravioli lack a bit of character here, they were splendid wonderfully fragrant. Of course nothing prevents you from doing them a week in advance. All you have to do is freeze them. In this case let them tie, you will break them just before cooking them this way no loss. For a festive starter, 6 ravioli with foie gras and porcini mushrooms will suffice.

Ingredients for the recipe:

  • Recipe for ravioli with foie gras and porcini mushrooms for 10 people:
  • 500 gr of type 55 flour
  • 7 gr of fine salt
  • 5 fresh eggs
  • 1 tablespoon of olive oil
  • 230 gr of raw foie gras
  • 100 gr of ricotta
  • 3.5 gr fine salt
  • 0.5 gr of ground pepper
  • 40 gr of dehydrated porcini mushrooms
  • 3 shallots
  • 20 gr of butter
  • 100 gr of porcini and foie gras sauce


  1. Cover the porcini mushrooms with water overnight.
  2. Drain the porcini mushrooms, reserving the water from the mushrooms.
  3. Let the water stand and then slowly decant, in order to leave the impurities at the bottom of the pan.
  4. Peel the shallots, then finely chop.
  5. Melt the butter in a skillet.
  6. Add the shallots, then the porcini mushrooms.
  7. Salt and pepper.
  8. Prepare the fresh dough like here
  9. Drain the porcini mushrooms, reserving the water from the mushrooms.
  10. Wipe the porcini mushrooms with food paper.
  11. Heat a pan with the butter.
  12. Add the shallots and let sweat without taking color.
  13. Pour the porcini mushrooms into the hot pan and let the water from the mushrooms evaporate.
  14. Let the mushrooms cool.
  15. Mix the mushrooms with the shallots in the food processor.
  16. Add the foie gras, salt and pepper
  17. Mix again and finally add the ricotta.
  18. Roll out the fresh dough in a strip, I passed it up to level 5 for the sheeter.
  19. Flour the strip of fresh dough that will be in contact with the baking sheet.
  20. Place the strip of pasta on the baking sheet, press lightly to lower the pasta into the cells.
  21. Generously garnish the imprints with ravioli, using a flexible spatula.
  22. Lightly soak around the ravioli.
  23. Place the second strip of fresh dough.
  24. Press lightly with a rolling pin.
  25. Invert the baking sheet on a clean tea towel.
  26. Rub the ravioli with a soft brush to remove excess flour.
  27. Let dry 2 hours, then turn over and let dry another 2 hours.
  28. Freeze the ravioli after drying without breaking them. You will be able to break them like a plate of chocolate while completely controlling your consumption.
  29. Cook the ravioli for 5 to 7 minutes in a large volume of salted water, as soon as they rise to the surface of the water they are cooked.

Preparation time: 180 minutes
Cooking time: 5 to 7 minutes
Number of people: 10
4 star rating: 1 review

What wine to drink with: Ravioli with foie gras and porcini mushrooms

My favorite wine for this recipe: Bourgogne Chardonnay Cépage Chardonay
Temperature between 08 ° and 11 °

Drain the porcini mushroomsSear the porcini mushroomsMix the stuffingRoll the doughMake the ravioli by handMake the ravioli by the boardCover with doughZoom<img src="/wp-content/uploads/2021/09/9203304542471583711.jpg" class="aligncenter"

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