Foie Gras Ravioli with Truffle Butter Sauce

Ingredients:

• 200g pasta dough

• 150g foie gras mousse

• 50g butter

• 1 tsp truffle oil

• 1 shallot, minced

• 2 tbsp white wine

• Salt

• Chives

Instructions:

1. Roll pasta thinly. Place foie gras in small mounds. Seal with top sheet.

2. Cut into ravioli, seal edges.

3. Boil 2–3 min until tender.

4. Sauté shallot in butter. Add wine, reduce. Stir in truffle oil.

5. Coat ravioli in sauce. Top with chives.