Storified by Lucette Delacroix· Mon, Apr 15 2013 20:19:07
In this gourmet Michelin recipe, the notoriously decadent foie gras is wrapped in fresh and scrumptious ravioli, slathered with creamy fowl gravy and served with lemon sauce on the side. When making this recipe, it is best to use fresh ravioli dough, which you can buy from your local Italian grocer or you can make yourself. Making delicious fresh pasta, however, takes some practice. A lot of people who attempt it the first time are disappointed with the results. The type of flour used is one of the important considerations. The best kind to make tasty al dente pasta is 100% semolina flour, but some find that all-purpose flour works just fine.
A pasta maker makes homemade pasta a lot easier because it flattens out the dough into a consistently thin and even sheet. If you don’t have a pasta maker, you can still make delicious ravioli with the use of a rolling pin. They might not look perfect but that is part of the allure and charm of homemade pasta. The key is to get smooth and elastic dough that you can knead and work with ease. Kneading takes about ten minutes, or until the dough is firm and smooth, just a little sticky, and wonderfully stretchy.
On a wooden table or board, make a mound of three a cups semolina or unbleached all-purpose flour. Make a well in the middle and add five egg yolks and half a teaspoon of salt. Beat the eggs using a fork and incorporate the flour starting with the inner rim and working your way outwards. Knead the dough using the palms of your hands until it is elastic and a bit sticky. Add enough water as needed to make the dough smooth. Wrap the dough in plastic wrap and set aside for 30 minutes. With a rolling pin, flatten the dough as thin as you can and cut to make fresh ravioli.
Cut the foie gras into pieces of about 1 oz. each. Season with salt and pepper.
Mix a beaten egg with a little salt. Using a pastry brush, paint the outer sides of the ravioli with this mixture. Place the foie gras in the center, which has not been glazed with eggs. Fold the other sheet of ravioli on top of the foie gras. Pinch the ravioli edges by turning them between your fingers. Cut the ravioli with a punch so they are hermetically sealed. There must not be any air pockets inside.
Pour water and bouillon in a pot. When it boils, add the ravioli and cook for about 3-10 minutes depending on package instructions. Homemade pasta will cook fast.
Pour the other half of the fowl gravy into a saucepan. Boil down. Add 2 tablespoons of cream. Continue boiling down. Using a mixer, blend the fowl gravy.
In another saucepan, boil down the remaining cream with lemon juice.
Place 3 to 4 ravioli on each plate. Cover the ravioli with the fowl gravy. The lemon sauce, which is much clearer, should be served on a separate dish on the side.
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