Recipe for Foie gras and Mushroom Ravioli

Try this incredibly delicious ravioli with Foie Gras and mushrooms. You will love the delicate taste of the filling combined with the thinly rolled pasta. And a cheese-cream sauce will make this dish even more appetizing and original.

You can use either duck or goose foie gras. For the sauce, I use medium or high fat cream, as well as a small amount of Parmesan. You don't need to add a lot of cheese, as its piquancy can overpower the delicate taste of the foie gras mousse.


Whole Goose Foie Gras - 120 g

Mushrooms - 70 g

Whole egg - 1 pc.

Yolk - 1 pc.

Wheat flour - 150 g

Water - 40 ml

Salt, pepper - to taste

Butter - 30 g

Fat cream - 50 ml

Parmesan - 20 g

Parsley to taste 

This makes 2-3 servings of ravioli.


Assemble the ingredients. Wash the mushrooms and peel them if necessary. You can use any mushrooms for the filling. Measure out the correct quantities of cheese, flour, cream and butter. The Foie Gras can be chilled ahead to facilitate removal from the jar and cutting into cubes.

1 1b 1c

Pour the wheat flour into a deep bowl, add a pinch of salt, a whole egg and a yolk. Pour in the cold water.  Combine the ingredients and knead the dough. A kitchen mixer will make this easier.

2. When the dough is soft and elastic, wrap it in plastic wrap and refrigerate for a quarter of an hour.

3. Cut the mushrooms into small pieces. Melt the butter in a skillet and gently fry the mushrooms over a medium heat, adding a little salt and stirring with a spatula.

4 4b.Transfer the mushrooms to a bowl. Add the finely diced Goose Foie Gras. You can add a little cream or sour cream to make a jucier filling if you wish. Mix everything well.

5 5b.Roll  half of the dough very thinly. Put a teaspoon of the mixture at a time onto the dough at 2-3cm intervals.

6. Cover the filling with another thin layer of dough. Where the ravioli borders go, press down with your fingers so that the edges of the dough come together. You should have 4-5 cm square raviolis. Cut the dough with a knife to separate the ravioli squares.

7 7b. Simmer the ravioli in salted water for 4-5 minutes. Meanwhile, pour the cream into a pan and add the Parmesan. Heat the sauce, stirring, until the texture is smooth and the cheese melted into the cream.

8. Place 4-5 ravioli with mushrooms and Goose Foie Gras on a plate. Pour over cheese sauce and sprinkle with chopped parsley. Serve immediately while still warm. Ravioli are best when the sauce is hot and not too thick.

9 9b 10 11

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