Foie Gras Ravioli with Sage Butter is a luxurious dish that brings the flavors of high-end restaurant dining to your own table. The rich, velvety filling of foie gras combined with the delicate notes of mascarpone creates an indulgent and savory bite, while the nutty sage butter sauce perfectly complements the pasta’s flavor profile. This elegant dish is perfect for special occasions, intimate dinner parties, or when you want to impress guests with your culinary prowess.

In this comprehensive guide, we’ll walk you through how to prepare this sophisticated dish, offer essential tips for perfecting your ravioli, and suggest pairing ideas to make your dining experience complete.

Why You’ll Love Foie Gras Ravioli with Sage Butter

1. Rich and Decadent

The combination of foie gras and mascarpone in the filling gives the ravioli a rich and luxurious texture that melts in your mouth. The sage butter sauce adds a nutty, aromatic element that pairs perfectly with the foie gras, creating a complex and delicious dish.

2. Impressive Presentation

Foie Gras Ravioli with Sage Butter is an elegant dish that is sure to impress any guest. The golden brown ravioli drizzled with warm, fragrant sage butter and garnished with fresh herbs makes for an exquisite presentation.

3. Perfect for Special Occasions

Whether for a romantic dinner, holiday feast, or upscale gathering, this dish is ideal for special occasions. The sophisticated flavors and impressive appearance make it a standout on any menu.

4. Homemade Gourmet

Making your own pasta and filling it with foie gras elevates your cooking skills and brings a touch of gourmet dining to your home. This recipe allows you to enjoy restaurant-quality flavors without needing to step outside.

Ingredients for Foie Gras Ravioli with Sage Butter

Here’s what you’ll need to make 4 servings:

For the Ravioli Dough:

  • 2 cups all-purpose flour: Forms the base of the pasta.
  • 3 large eggs: Provides structure and richness.
  • 1/2 teaspoon salt: Enhances the flavor.
  • 1 tablespoon olive oil: Adds elasticity to the dough.

For the Foie Gras Filling:

  • 4 ounces foie gras, chilled and finely diced: Adds richness and depth.
  • 1/4 cup mascarpone cheese: Complements the foie gras with a creamy texture.
  • 1 teaspoon truffle oil (optional): Enhances the luxurious flavor.
  • Salt and freshly ground black pepper, to taste: For seasoning.
  • Pinch of nutmeg (optional): Adds subtle warmth.

For the Sage Butter Sauce:

  • 1/2 cup unsalted butter: The base of the sauce.
  • 8-10 fresh sage leaves: Infuses the sauce with a warm, earthy flavor.
  • Salt and freshly ground black pepper, to taste: Balances the flavors.
  • Freshly grated Parmesan cheese, for garnish (optional): Adds an extra touch of richness.

For Garnish:

  • Fresh sage leaves
  • Microgreens (optional)

Step-by-Step Guide to Making Foie Gras Ravioli with Sage Butter

Step 1: Prepare the Ravioli Dough

  1. Make the dough: On a clean work surface, create a mound of flour with a well in the center. Crack the eggs into the well, add the salt and olive oil, and gently whisk with a fork, gradually incorporating the flour until a dough forms.
  2. Knead: Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Step 2: Prepare the Foie Gras Filling

  1. Combine ingredients: In a bowl, mix the diced foie gras, mascarpone cheese, truffle oil (if using), salt, black pepper, and a pinch of nutmeg until well combined.
  2. Chill: Place the filling in the refrigerator while you roll out the dough to keep it firm.

Step 3: Assemble the Ravioli

  1. Roll out the dough: Divide the dough into two portions and roll each into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin.
  2. Add the filling: Place small spoonfuls of the foie gras filling about 2 inches apart on one sheet of dough. Lay the second sheet over the top and press gently around the filling to seal.
  3. Cut the ravioli: Use a ravioli cutter or sharp knife to cut out individual ravioli, ensuring the edges are sealed tightly.
  4. Cook the ravioli: Bring a pot of salted water to a gentle boil. Cook the ravioli for 2-3 minutes or until they float to the top. Drain and set aside.

Step 4: Prepare the Sage Butter Sauce

  1. Melt the butter: In a skillet over medium heat, melt the butter until it begins to foam.
  2. Add sage leaves: Add the sage leaves and cook until the butter turns golden brown and emits a nutty aroma, about 2-3 minutes.
  3. Season: Remove from heat and season with salt and freshly ground black pepper.

Step 5: Serve

  1. Plate the ravioli: Arrange the cooked ravioli on serving plates and drizzle with the sage butter sauce.
  2. Garnish: Top with fresh sage leaves and microgreens if desired. Add freshly grated Parmesan cheese for an extra touch of flavor.

Tips for Perfect Foie Gras Ravioli with Sage Butter

1. Use High-Quality Foie Gras

The flavor and texture of foie gras are integral to this dish. Choose fresh, Grade A foie gras for the best results.

2. Roll Dough Evenly

Make sure to roll the dough evenly and thin enough to cook quickly and allow the filling’s flavor to shine through.

3. Avoid Overfilling

Overfilling can cause the ravioli to burst during cooking. Use a small spoonful to ensure a neat and sealed package.

4. Cook Gently

Do not overcook the ravioli. A gentle boil helps maintain their structure and prevents tearing.

5. Serve Immediately

For the best flavor and texture, serve the ravioli hot right after drizzling with the sage butter sauce.

Variations of Foie Gras Ravioli with Sage Butter

1. Add a Fruit Reduction

Serve with a drizzle of fig or cherry reduction for a hint of sweetness that complements the foie gras.

2. Incorporate Truffle Shavings

Add fresh truffle shavings on top for a more decadent twist.

3. Use Brown Butter Sauce

Swap the sage butter for a nutty brown butter sauce with a splash of lemon juice for added brightness.

4. Include Mushroom Filling

Mix finely chopped, sautéed mushrooms into the filling for an earthy, umami-rich flavor.

5. Try Alternative Herbs

Experiment with rosemary or thyme in the butter sauce for a different aromatic touch.

Pairing Suggestions

Foie Gras Ravioli with Sage Butter pairs beautifully with:

  • Chardonnay or White Burgundy: The rich, buttery notes complement the foie gras and butter sauce.
  • Champagne or Sparkling Wine: The bubbles cut through the richness and cleanse the palate.
  • Sauternes or Sweet White Wine: Its sweetness pairs beautifully with the savory flavors of foie gras.

Foie Gras Ravioli with Sage Butter is an exquisite and indulgent dish perfect for special occasions and intimate gatherings. The rich, decadent filling of foie gras and mascarpone encased in delicate pasta and topped with a nutty sage butter sauce will impress your guests and provide a memorable dining experience. Serve with your favorite wine and enjoy the luxurious flavors of this gourmet masterpiece at home.