Ravioles with Foie Gras

Ravioles with Foie Gras


For 4 persons:
- 1 kg Ravioles
- 30 g flour
- 1 pinch grated nutmeg
- 40 g of foie gras
- 30 g butter
- 25 cl milk
- ½ poultry stock cube 10 cl of crème fraîche


1. Prepare a béchamel with milk, poultry stock cube, butter and flour.
2. Season with salt, pepper and nutmeg.
3. Make the foie gras melt in a pan, add it to the béchamel, then add the crème fraîche.
4. Cook Ravioles for 1 min. (see preparation above).
5. Once cooked, put the Ravioles in a hot dish; pour béchamel/foie gras sauce and serve immediately.