Recipe for Fresh Duck Foie Gras Ravioli

Cook the strips of cabbage in boiling water, then set aside.

Beat the egg in a small bowl, then brush the squares of fresh dough.

Place a piece of duck liver in the center of the squares and then season with a little salt and pepper.

Cover the square and then pinch the edges. To obtain a round ravioli, cut the squares using a cookie cutter, making sure it is well centered.

Heat the liquid cream and the whole semi-cooked foie gras, cut into pieces, in a saucepan over low heat.

Remove from heat, blend everything then strain through a sieve. Season with salt and pepper, then keep warm.

Cook the foie gras dumplings for 3 minutes in salted boiling water.

To finish, place the cooked strips of green cabbage at the bottom of the plate, then arrange the cooked ravioli on top and drizzle with foie gras sauce. Enjoy while hot.