Potatoes ravioli with foie gras and vegetable ragout
 SERVE |
 TIME |
 DIFFICULTY |
| 4/6 | 1,5 h | Difficult |
Ingredients:
- 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
Method:
- 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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