Easy Italian food



Brought to you by La cucina di Lele


Potatoes ravioli with foie gras and vegetable ragout

4/6 1,5 h Difficult


  • 300 gr. of homemade pasta (see method)
  • 100 gr. of foie gras
  • 200 gr of potatoes
  • 40 gr of parmesan cheese
  • 1 egg yolk
  • Nutmeg (grated)
  • 1 leek
  • 1/2 sellery
  • 1 carrot
  • 1 zucchina
  • 40 gr. of butter
  • Salt and pepper


  • Slice the foie gras 1 cm. thick, flour salt and pepper.
  • Place into a non stick pan and cook for 20 seconds both sides.
  • Whip in a food processor.
  • Boil the potatoes and when still hot mash them, keep in a bowl to cool down.
  • Add the parmesan cheese, the yolk, the nutmeg, salt and pepper and the foie gras to the potatoes, mix well.
  • Roll the pasta very thin (about 1mm.) place bits of the potatoes mixture like shown in the picture.


  • Fold the pasta to cover the filling, press well all around to remove the air from inside, cut in the shape you like.
  • Clean and dice the vegetables.
  • Melt the butter in a pan, cook the leek for 2 minutes, add the sellery and the carrots,
  • Sprinkle with little water and cook on a very low fire for 10 minutes.
  • Add the zucchini, salt and cook for another 5 minutes.
  • Cook the ravioli in boiling salty water for 3-4 minutes, drain, put them in the pan whith the vegetables and cream with a spoon of butter and some parmesan cheese.



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