- 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
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.
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.