Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli

Serves 4

Pasta dough:

• 2 cups high gluten flour
• 1 teaspoon salt
• 2 tablespoons Roasted Garlic Asian Pesto
• 2/3 cup water

Filling:

• 2 cups foie gras, minced
• 2 cups shrimp, minced

Sauce:

• 1 cup shrimp stock (raw shrimp shells (& heads, optional) boiled with water for 45 minutes & strained)
• 1/4 cup foie gras, minced

Assembly:

• Egg wash (1 egg mixed with 2 tablespoons water)
• 1 1/2 quarts shrimp stock
• 8 large shrimp, peeled, deveined, tail-on
• 1 lobe foie gras, cut into 1/8ths
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil for cooking

To make the pasta dough & filling:
In the bowl of a stand mixer, combine flour, salt and Roasted Garlic Asian Pesto. Using dough hook attachment, mix on low speed. Add water a bit at a time, letting the flour absorb it before adding more. When dough comes together, turn off the mixer and scrape dough onto lightly floured counter. Knead by hand until smooth, about 10 minutes. Cover in plastic wrap and let rest in fridge for 1 hour. Meanwhile, make the filling: in a large bowl, combine foie gras and shrimp and season. Check flavor by microwaving or sautéing a small portion. Set filling aside. Once dough has rested, divide in half, and, using a pasta machine, feed each piece of dough through the machine, starting at the highest setting. Repeat this using each setting and stop after you've reached 1.5.

To form the ravioli:
On a lightly floured counter, lay out sheets of dough. Using a 3 1/2-inch diameter cookie cutter, cut out rounds. Spoon about a tablespoon of filling in the center of half the rounds, being sure to leave a clean border so the ravioli will seal. Brush edges of filled rounds with egg wash and cover with ravioli tops, pressing firmly all the way around each ravioli to seal them. Meanwhile, bring a stockpot of salted water to a low boil. Gently drop in the ravioli in batches and cook for about 4 minutes, until tender and filling is cooked through.

To make the sauce:
In a small saucepan, bring 1 cup shrimp stock to boil and take off heat. Slowly incorporate foie gras with a hand-held immersion blender. Check for flavor and season if necessary.

To make the garnish:
Bring shrimp stock to a gentle simmer and poach shrimp, about 3-4 minutes. In a large sauté pan over high heat, add oil to coat. Sear foie gras sections until nicely browned.

To serve:
Arrange ravioli in a shallow pasta bowl, spoon sauce over. Garnish with 2 shrimp each and seared foie gras segment. Serve immediately.