Recipe for Dumplings with duck and mushrooms, cream and foie gras.

In a food processor, place the shredded duck, ricotta, mushrooms, salt, and pepper. Blend to obtain a smooth filling. Set this filling aside in the refrigerator. For the pasta dough, pour the flour, salt, and eggs into a bowl.

Knead until a ball is formed. If necessary, add a little water. The dough should be soft and not sticky. Divide the dough into two or three pieces. Reserve the remaining dough wrapped in film while waiting.

Flatten the first half of the dough and pass it through the machine. Roll it through a second time. Don't hesitate to sprinkle a little flour. Place your dough on a lightly floured work surface. Even out the edges of the dough to form a rectangle.

Place a small teaspoon of filling on half of the small piles, spacing them a few centimeters apart. Moisten the edges of the dough a little with some water, then cover the filling with the second half of the rectangle of dough. Press all around the filling to remove any air and seal the edges by pressing firmly with your fingers.

Cut the dumplings into squares. Repeat with the remaining dough and filling. Place the dumplings on a floured tray to dry for 1 hour at room temperature. Cook the dumplings in a large pot of boiling water with a little salt for about 4-5 minutes. The water should not be boiling vigorously to prevent the dumplings from opening.

Meanwhile, heat the cream and foie gras. Thinly slice some Paris mushrooms.

To finish, serve the ravioli on a bed of cream, sprinkle with mushrooms and young greens. Season with salt and pepper.