ARTICHOKE RAVIOLI WITH BLACK TRUFFLE FOIE GRAS SAUCE AND MUSHROOMS

Imperia and Hofmann

Chef
  • Imperia and Hofmann
Type
  • Main curses

INGREDIENTS

- 250 g artichoke ravioli

- 1 pack of Foie gras with Black Truffle sauce Imperia

- 70 g grated Emental cheese

- Black pepper

- 100g of varied mushrooms

 

PREPARATION

Boil the ravioli al dente and cool them quickly. Cut on one side so that they are like an envelope. Pierce with a wooden skewer so that they stay in line. Reserve them in the refrigerator covered with plastic wrap.

 

PRESENTATION

To serve, place the ravioli on a plate, add the cheese and microwave until cheese is well melted. Remove the skewer before serving. Sauté mushrooms, pour Foie gras with Black Truffle sauce and serve.