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This is a delicious ravioli that combines beautifully with other ingredients thanks to the rich, fatty flavour of the duck liver.

Created by Mitchell van Alphen, De Lepelaar, Jisp, the Netherlands. 

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Allergens and dietary requirements

  • Egg
  • Gluten
  • Sulphite

Ingredients

1
kg
foie gras
150
ml
white port
150
ml
cognac
8
g
curing salt
8
g
salt
as needed
pepper
450
g
pasta flour tipo 00
200
g
semolina
8
eggs
own-components.blocks.recipeYield70 pieces

Scale recipe

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