Ravioli with duck foie gras, rougie

Four centuries ago, ravioli were born in the Dauphine region, in the heart of the Drome. With this ravioli, Rougie has created a recipe that perfectly captures the refined flavors of Provence. A delicate pasta dough encases a rich filling made with 40% duck liver, poultry liver, and eggs, seasoned with herbs and spices. Preparation tip: Place frozen ravioli into boiling salted water. As soon as they rise to the surface, remove them with a slotted spoon and serve immediately. Variation: Poach the ravioli in the broth with duck liver and lemon oil, season with lemon oil, and garnish with vegetables and julienned summer truffles.