Kipfler Ravioli

INGREDIENTS:

PASTA DOUGH:

• 2 eggs

• 1 tbsp olive oil

• 1 ½ cups flour

• Salt

STUFFING:

• 500g Kipfler potato

• 100ml cream

• 50g parsley

• 50 shallot

FOIE GRAS CREAM:

• 150g foie gras

• 50ml cream

• 10g butter

• 100ml chicken stock

METHOD:

PASTA

1. Mix all ingredients together, rest in a warm place for 30 mins.

2. Roll the dough thin to make ravioli pouches.

STUFFING

1. Roast potatoes for 40 mins at 160C.

2. Sauté shallot then mix with smashed potato and cream.

3. Chop parsley, stir into potatoes, season with salt and pepper to taste.

FOIE GRAS CREAM

1. Pan-fry foie gras. 2. Simmer chicken stock with cream for 5 mins.

3. Add the foie gras, then blend until smooth, adding cold butter at the end.

4. Season with salt and pepper to taste

Stuff ravioli pouches with potato mix. Cook. Drizzle with fois gras cream and top with a micro-herb salad and delicate charcoal tuile.

SERVES 5