Foie gras ravioli with chestnuts in porcini broth

It's tiiiiiiiime ! Salmon, chestnuts, foie gras, truffles, capon, and other festive delights have made their appearance... ready to delight us throughout the holidays  ! Marmiton shares with you today an effortlessly elegant recipe : foie gras ravioli and chestnuts immersed in a flavorful porcini broth. Mmmhh, we're already dreaming about it !

For 8 people :

• 350 g of semi-cooked foie gras
• 250 g of vacuum-packed chestnuts
• 120 g of dried porcini mushrooms
• 2 onions
• 2 carrots
• 2 chicken bouillon cubes
• 1 bouquet garni
• 48 (if 3 per person) or 32 (if 2 per person) sheets of Japanese ravioli dough
• 2 egg whites

1. Cut the peeled onions and carrots into large dice.
2. Heat water with the bouillon cubes in the pot. Bring to a boil, skim, then add the onions and carrots, the bouquet garni, and the dried porcini mushrooms. Let it simmer gently.
3. Coarsely chop the chestnuts.
4. Work the foie gras with a spatula to make it into a smooth paste, then gently incorporate the chestnuts.
5. Adjust the seasoning and put the foie gras in a pastry bag.
6. Roll out 1 sheet of ravioli dough, fill it with the foie gras and chestnut mixture, then close it with a second sheet of ravioli dough. Seal the edges with egg white. Repeat until all the sheets are used up.
7. Strain the broth and poach the ravioli in it for about 5 minutes.
8. Serve in shallow plates and enjoy.

The final touch : Add basil, rosemary, and some truffle and parmesan shavings for an even more festive dish.

Also, discover Pierre Hermé and Linda Vongdara's vegan financiers and Aurélie Saada's roasted cauliflower and tahini salad.