RecipeMuncher

Foie gras is a very traditional thing to eat at Christmas time in France and (at least southern) Switzerland. Last year I made tiny little foie gras and red onion tartlets (which I completely failed to photograph, how bad am I?) and this year I thought I would put my new pasta making machine to work and make foie gras ravioli. I started with a basic egg pasta dough: 300g fine white flour3 eggs Place the flour in a heap on the work bench, and make a well in the centre. Break the eggs into the ce (...)