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Ravioli with duck liver

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. 

Makes 70 pieces.

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Allergens and dietary requirements

  • Sulphite
  • Gluten
  • Egg

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

Scale recipe

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