Ingredients
- 1 pound cooked fresh foie gras (see note)
- 1 tablespoon finely chopped fresh or canned black truffles
- 20 won-ton skins, available in many supermarkets and most Chinese markets
- 3 cups rich fresh chicken or beef broth
- 1 whole fresh or canned black truffle shaved as thinly as possible
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1058 calories; 54 grams fat; 17 grams saturated fat; 30 grams monounsaturated fat; 2 grams polyunsaturated fat; 105 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 33 grams protein; 189 milligrams cholesterol; 1963 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Cut the foie gras into slices about half an inch thick or slightly larger. Cut the slices into half-inch or slightly larger cubes. Dip one side of each cube into the chopped truffles and set aside.
- Use the won-ton skins to make ravioli. Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin. Place one piece of foie gras in the center of each won-ton skin. Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras. Press all around with the fingers to seal. Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.
- Bring the broth to a simmer in a saucepan, and add the ravioli. When the liquid returns to a simmer, let the ravioli cook 1 minute. Remove the ravioli carefully with a slotted spoon. Put 5 ravioli in each of 4 heated soup plates. Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle. Serve immediately.
- Cooked fresh foie gras is available at many food specialty shops in Manhattan, including Petrossian, 182 West 58th Street; Balducci’s, 424 Avenue of the Americas, at Ninth Street, and Grace’s Market Place, 1237 Third Avenue, at 71st Street. It is also available by mail from d’Artagnan, 399-419 St. Paul Avenue, Jersey City, N.J. 07306.
Dining and Cooking