Ravioli with duck foie gras, rougie

Four centuries ago, the ravioli from Dauphine were born in the heart of the Drome. With this ravioli Rougie has created a recipe that reflects the fine, Provencal taste. A fine pasta dough envelops an opulent farce. It is made from 40% duck liver, chicken liver and eggs and seasoned with herbs and spices. Preparation tip: Put frozen ravioli in boiling salted water. Once they rise to the surface 3-4min. remove with a slotted spoon and serve immediately. A variant: Consomme with duck liver and lemon oil poach ravioli in the broth, season with lemon oil and garnish with vegetables and summer truffle julienne.