How to make white truffle cognac foie gras ravioli

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the recipe of white truffle cognac foie gras dumplings.

1. About 5 grams of white truffle/dumpling filling, you can use the leftover skin

2.1 For the dumpling filling, I used the minced goose liver that I had saved, thawed.

3.2 Adjust the truffle hand plate to about 1.5 mm. Take the white truffle out of the refrigerator without thawing and slice it into thin slices for later use.

4.1 Take a piece of Shanghai dumpling wrapper and spread it flat on a plate. Take a piece of goose liver and place it in the center of the dumpling wrapper, trying to make it into a cylindrical shape. Take a few slices of white truffle and place them in the middle of the foie gras

5.2 Add 1 tablespoon of good cognac and truffle to the chopped goose liver, add a little pepper and salt, mix well, and let it stand for 15 minutes until the goose liver completely absorbs the cognac

6. Cover the truffle with another piece of foie gras

7. Cover the goose liver with a piece of dumpling wrapper, and pinch the upper and lower pieces of dumpling wrapper tightly around the goose liver, trying not to trap air in the goose liver filling.

White truffle cognac foie gras ravioli is most tempting for those who are not married yet. Therefore, if you can learn it as soon as possible, not only can you enjoy a different kind of delicious food, but you can also solve your lifelong issue.