Foie Gras Ravioli with Muscat Grapes | RICARDO

Ingredients

• 3/4 cup (180 ml) cooked potato pieces, firmly packed
• 1/4 lb (115 g) raw foie gras or foie gras terrine
• 20 won ton wrappers
• 2 tablespoons (30 ml) butter
• 1/4 cup (60 ml) brown duck stock
• 1/4 cup (60 ml) Muscat de Beaumes-de-Venise wine or another sweet but not heavy white wine,preferably one made from muscat grapes
• 3/4 cup (180 ml) muscat grapes, halved and seeded
• Salt and pepper