Ravioli with Porcini Mushrooms and Foie Gras Recipe

Ingredients

• 1 pound fresh pasta sheets
• 1 pound porcini mushrooms, sliced
• 1/2 pound foie gras, diced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Begin by heating the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant (about 1-2 minutes).
2. Next, add the sliced porcini mushrooms to the skillet and stir occasionally until the mushrooms are tender (5-7 minutes). Make sure to season them with salt and pepper to taste.
3. Once the mushrooms are cooked, add the diced foie gras to the skillet and cook for an additional 2-3 minutes until the foie gras is lightly browned.
4. In the meantime, bring a large pot of salted water to a boil and add the fresh pasta sheets. Cook until al dente (about 2-3 minutes if fresh pasta).
5. With a slotted spoon, remove the pasta from the pot and transfer to the skillet with porcini mushrooms and foie gras. Gently toss the pasta until it is coated with the mushroom and foie gras sauce.
6. Pour in the heavy cream and grated Parmesan cheese and stir until the sauce is fully combined. Add fresh thyme leaves and serve the ravioli immediately.

Serving Suggestions

Pair the ravioli with a glass of full-bodied red wine for the ultimate indulgent dinner. Serve with a side salad for a light complement to the rich flavors of the dish.

Verdict

This ravioli dish is truly indulgent and rich in flavor. The tender porcini mushrooms and foie gras are the perfect combination, while the heavy cream and Parmesan cheese make for a velvety smooth sauce. Impress your guests with this gourmet dish or indulge in it on your own.