Ravioli with Porcini Mushrooms and Foie Gras Sauce

Ingredients:

1. 1 pack of fresh Ravioli
2. 1 cup dried porcini mushrooms
3. 1/4 cup heavy cream
4. 1/2 cup chicken stock
5. 1/4 cup white wine
6. 2 tbsp butter
7. 1/2 cup foie gras
8. 1/4 tsp salt
9. 1/4 tsp black pepper
10. 2 garlic cloves, minced
11. 1/2 onion, diced
12. 1 tbsp olive oil

Directions:

1. Soak the dried porcini mushrooms in warm water for about 20 minutes.
2. Heat a large saucepan over medium heat. Add 1 tablespoon of butter and olive oil. Sauté minced garlic and diced onions for 5 minutes until soft.
3. Drain the porcini mushrooms from the soaking liquid and chop them. Add them into the saucepan and cook for 2 minutes.
4. Add chicken stock and white wine, and cook for another 5 minutes until the liquid is reduced by half.
5. Reduce the heat to low, and add foie gras and heavy cream to the saucepan and whisk it until smooth with the liquid. Simmer for 5 minutes, season with salt and black pepper and set aside.
6. Cook the ravioli according to the package directions.
7. Drain the ravioli and add the remaining 1 tablespoon of butter to the saucepan. Sauté ravioli in butter for 2 minutes.
8. Plate the ravioli and pour the foie gras sauce on top of the ravioli.
9. Garnish with freshly grated Parmesan cheese and chopped parsley.

Serving Suggestions:

For an added herbal flavor, feel free to add a pinch of tarragon or chervil to the sauce before adding the foie gras.

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Verdict:

This recipe will leave you feeling indulgent and decadent with the rich combination of foie gras and porcini mushrooms. The creamy sauce combined with the tender ravioli creates a dish for the ages.