Ravioli with Gorgonzola in Foie Gras Sauce

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This dish is simple and decadent at the same time. Delicate fresh pasta is stuffed with pungent gorgonzola, and served with a creamy sauce of foie gras. The combination is delicious. Since we love foie gras and we love blue cheese, this was a winner.

Once you get the hang of making ravioli from scratch, it is a very straightforward dish. You can use either fresh foie gras or foie gras pâté to make the sauce. I only used fresh because I still had some from making Tournedos Rossini and Smoked eel with apple and foie gras for the holidays. Here’s what I did…

Ingredients

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For 4 small or 2 large servings, 20-24 ravioli

100 grams (3.5 oz) foie gras

100 grams (3.5 oz) gorgonzola

50 grams (1/4 cup) ricotta

30 grams (1 oz) freshly grated parmigiano reggiano

120 ml (1/2 cup) cream

1 Tbsp cognac

salt and freshly ground white pepper

1 large egg

100 grams (2/3 cup) Italian 00 flour

Preparation

Start by making fresh pasta dough and allow it to rest for at least half an hour (or up to a day). 1 egg worth of pasta dough is enough if you roll out the pasta very thinly (like you should to get delicate ravioli) and recycle the trimmings. You could also make 2 eggs worth of pasta dough, and reserve the trimmings for a quick lunch of fresh pasta the following day.

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Combine 100 grams gorgonzola, 50 grams of ricotta and 30 grams of parmigiano in the bowl of the food processor.

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Process until smooth. Refrigerate if not using right away.

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Roll out the dough and make ravioli with the gorgonzola stuffing.

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Bring a large pot of water to a boil.

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Dice the foie gras and put in a non-stick frying pan over medium heat.

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When the foie gras starts to melt, add a tablespoon of cognac.

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When the cognac has evaporated, add 120 ml (1/2 cup) of cream. Stir over medium heat until the cream is hot, but do not allow the cream to boil.

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Turn down the heat to very low and use an immersion blender to puree the sauce.

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Taste and adjust the seasoning with salt and freshly ground white pepper. Keep the sauce warm over very low heat and stir it now and then.

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When the water boils, add salt and the ravioli. Cook them for a couple of minutes, then lift them from the boiling water with a strainer and add them to the foie gras sauce.

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Once you’ve added all the ravioli, toss them carefully to coat them with the sauce on all sides.

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Serve at once on preheated plates.

Wine pairing

This is wonderful with a Sauternes or another sweet wine made from ‘noble rot’ grapes (botrytis), as such a wine is great with both foie gras and gorgonzola.

Flashback

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This walnut cake stuffed with chocolate pastry cream is a bit of work to make, but definitely worth it.

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12 thoughts on “Ravioli with Gorgonzola in Foie Gras Sauce

  1. When I saw this post’s title, Stefan, my first thought was “How decadent!” You obviously did,too,because decadent appears in your first sentence. Though this was made with leftovers, it is a dish that belongs on a holiday menu. It is one special dish.

    Liked by 1 person

  2. There is so much to be admired – and envied. I confess to being quite happy to having advanced to making ravioli although I am not sure the sometimes shapes entitle them to be called that!

    The gorgonzola and foie gras, and cognac….a dish from heaven..

    Liked by 1 person

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