Homemade ravioli with truffles and foie gras

1. Prepare the ravioli dough: in a bowl, mix flour with a good pinch of salt and the eggs. Let rest for at least 30 minutes in the fridge.

2. Peel and cut the onion into morsels. Peel, wash and chop one carrot into large strips. Place the chicken wings into a pot, cover with cold water. Bring to a boil, then add the carrot, onion and the bouquet garni. Add salt and pepper. Leave to cook for 45 minutes. Strain the broth into another pot and reduce it by half. Season if necessary. Incorporate the liquid cream.

3. Sear the foie gras quickly on each side. season with salt and pepper. Remove from heat, let cool and place in the fridge.

4. Peel, wash and cut the remaining carrots into strips and then into diamonds.

5. Roll out the ravioli dough finely into a rectangle. Place the large diced foie gras on one half on the ravioli leaving a little space at the edges. Sprinkle with truffle breakings. Keep some diced foie gras and truffle breakings to decorate. Moisten the other half of the dough and fold the dough in half over the filling. Pinch the edges together and use a pastry cutter to seal. Boil for 2 minutes in a pot of boiling salted water.

6. Whip the creamy broth lightly until you get an emulsion.

7. Sweat the carrots in a pan with oil. Add the remaining foie gras, truffles and some chopped chervil. Sprinkle with sea salt and freshly ground pepper.

8. Divide the creamy broth into 6 shallow dishes. Add the ravioli and the mix of carrot, foie gras and truffle.

Photo credit : Sucré Salé