In a mixing bowl, combine the flour, eggs, and salt. Knead the mixture until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet, sauté the mushrooms and kale over medium heat until softened. In a bowl, combine the sautéed vegetables with ricotta, Parmesan, and quail eggs. Season with salt and pepper.

Roll the Dough

On a floured surface, roll out the dough into thin sheets. Cut into squares or circles, placing a small amount of filling in the center of each.

Seal the Ravioli

Moisten the edges of the dough with water, fold over, and press to seal. Ensure there are no air pockets.

Foie Gras Butter Nage

Prepare the Butter Nage

In a saucepan, melt the butter and sauté the shallots until translucent. Add the white wine and cook until reduced by half. Add chicken stock and simmer for 10 minutes. Whisk in foie gras until melted and smooth. Season with salt and pepper.

Cooking and Serving

Cook the Ravioli

Bring a pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes until they float.

Serve

Plate the ravioli and drizzle with the foie gras butter nage. Garnish with additional sautéed kale or mushrooms if desired.