Recipes tagged with « Pastas »

Foie Gras Raviolis Muscat

Delicate raviolis filled with a creamy mix of duck liver and mashed sweet potatoes, paired with sautéed golden raisins in a reduced Muscat wine and veal demi-glace. Uses fresh foie gras for richness; sweet potato swaps classic potato to add subtle sweetness and creaminess. Cook pasta just till tender but firm; sear raviolis till golden to develop nutty notes and achieve crisp edges. Sauce finishes with plump grapes for bursts of freshness. Technique-focused, practical, no fuss. Substitutions and timing cues given for reliable execution.