Foie gras ravioli with chickpeas, leeks, and basil from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 135) by Tom Valenti and Andrew Friedman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wonton skins for fresh pasta sheets. You may use the Chicken stock recipe on p. 23, and the Pasta dough recipe on p. 153.

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