Ravioli with ricotta and chard with aromatic herb butter and ...
Ravioli with ricotta and chard with aromatic herb butter and foie gras escalope
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Cooking tools:
- Stove
- Saucepan
- Nonstick skillet
- Pot
- Mixing bowl
- Whisk
- Colander
- Plate
Ingredients
- 400 g Ravioli with ricotta and chard,
- aromatic herbs (wild fennel, dill, chervil and tarragon)
- oil, salt and pepper to taste
- 50 g butter at room temperature
- straw wine
- 4 foie gras escalopes, plus trimmings, if any
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