Ravioli with Chicken Livers and Fresh Truffles

Name: Ravioli with Chicken Livers and Fresh Truffles (Raviolis de foies blonds aux truffes fraîches)
Yield: For eight people
Cuisine: French
Ingredients: 215 g (7½ oz) plain flour; 1 whole egg; 1 egg white; 1 tablespoon olive oil; a few drops of water; beaten egg; 4 pale chicken livers; 15 g (½ oz) butter; 1 shallot, chopped; a dash of brandy; 125 ml (4½ fl. oz) double cream or crème fraîche; 125 ml (4½ fl. oz) double cream or crème fraîche; 50 g (2 oz) chicken liver mousse; a dash of port; a dash of vinegar; 30 g (1 oz) fresh truffles, cut into julienne strips; salt, freshly ground pepper; salt, freshly ground pepper

Raviolis de foies blonds aux truffes fraîches

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

For the Ravioli Dough

215 g (7½ oz) plain flour
1 whole egg

Europe
France
Main course
Winter

Method

Making the ravioli dough

Sieve the flour into a large bowl, make a well in the centre and add the whole egg, egg white, olive oil and salt. Work them together to form a ball.

Moisten any leftover flour in the bowl with a few drops of water and work into the dough. Knead well and allow to rest, covered, for at least 12 hours.