Suzanne Clark's Duet Ravioli /Cognac Truffle Butter & Blackberry Sauce

Name: Duet Ravioli /Cognac Truffle Butter & Blackberry Sauce
Ingredients: 3 Tbsp. Truffle Flour; ¼ Cup Durum Flour; 9 Egg Yolks; 1 Tbsp. Belbosco Truffle Oil; 1 Cup Duck Confit, diced; 1 Cup Shredded Manchego Cheese; ½ Cup Porcini Mushroom Dust; ½ Cup Heavy Cream; ½ Cup Shallots; 2 Tbsp. Challenge Butter; 1 Cup Water; ¼ tsp. Beef Base; 4 oz. Pate; 1 Egg White; ½ Cup Heavy Cream; ½ Cup Challenge Cream Cheese; 2 Tbsp. Grated Belbosco Fresh Truffles; Sliced Fresh Belbosco Truffles; Truffle Pearls; Parsley or Micro Greens; ⅓ Cup Diced Shallots; 2 Sticks European Style Challenge Butter; 1 Cup Cognac; ½ Dry White Wine; ½ Cup Heavy Cream; Salt to taste; 2 Tbsp. Grated Belbosco Fresh Truffles; 2 Tbsp. Challenge Butter; ⅓ Cup Diced Shallots; 1 tsp. Cornstarch

This Duet Ravioli features two distinct fillings. One side duck confit, the other a creamy Truffle Pate Mousse. Great on their own, fabulous together! A Cognac Truffle Butter Sauce & a Blackberry Reduction compliment the ravioli. Fresh Truffles & Truffles Pearls add elegance to this unique dish.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Soy, Wheat

Purchase | $4.99

Suzanne Clark's Duet Ravioli /Cognac Truffle Butter & Blackberry Sauce

By Suzanne Clark