Fegato Ravioli Recipe

Time45m

Serves4

foie gras ravioli, morel mushrooms, asparagus, juniper, brown butter

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Ingredients

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1
Prepare the filling
In a skillet, melt a small amount of brown butter over medium heat. Add chopped foie gras and cook until just browned and melted. Season with salt and black pepper. Remove from heat and let it cool slightly.
2
Make the ravioli
Lay out the ravioli pasta sheets and place small mounds of the foie gras mixture onto half of the sheets. Brush the edges with water and fold over the other half to seal. Press firmly to remove any air and ensure they are sealed well.
3
Cook the morel mushrooms and asparagus
In the same skillet, add more brown butter and sauté sliced morel mushrooms until golden. Add chopped asparagus and cook until tender. Season with salt, pepper, and crushed juniper berries.
4
Cook the ravioli
Bring a pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the surface. Carefully remove them with a slotted spoon.
5
Plate the dish
In a serving dish, place the cooked ravioli and top with the sautéed morel mushrooms and asparagus. Drizzle with additional brown butter and garnish with more crushed juniper berries if desired.