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FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS
FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 320 g goose foie mousse
  • 8 wonton pasta sheets
  • Balsamic vinegar of Modena reduction
  • 12 Raisins
  • 12 Pine nuts
  • 8 Walnuts
  • 1 Apple
  • Sugar
  • Extra virgin olive oil
  • Passion Fruit Fresh Pearls
  • Salt and pepper
Cocina Fresh Pearls
Servings
Ingredients
  • 320 g goose foie mousse
  • 8 wonton pasta sheets
  • Balsamic vinegar of Modena reduction
  • 12 Raisins
  • 12 Pine nuts
  • 8 Walnuts
  • 1 Apple
  • Sugar
  • Extra virgin olive oil
  • Passion Fruit Fresh Pearls
  • Salt and pepper
FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS
Instructions
  1. Cook the wonton pasta sheets for 1 ½ minutes. Remove and let cool. Fill sheets placing some mousse on one sheet and covering it with another sheet. Fasten edges.
  2. Dishearten apple and slice leaving the circle in the center. Bake for 6 minutes at 170 degrees with a little sugar on top. Reserve.
  3. In a bowl pour 3 tablespoons extra virgin olive oil, 1 tbsp vinegar of Modena reduction, mix with raisins, pine nuts and broken walnuts.
  4. To serve: Decorate a plate with several lines of vinegar. Put the caramelized apple on the plate with a ravioli on top. Drizzle with the raisin and nut vinaigrette.
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