Ravioli With Foie Gras and Truffles

• 1 pound cooked fresh foie gras (see note)
• 1 tablespoon finely chopped fresh or canned black truffles
• 20 won-ton skins, available in many supermarkets and most Chinese markets
• 3 cups rich fresh chicken or beef broth
• 1 whole fresh or canned black truffle shaved as thinly as possible

1. Cut the foie gras into slices about half an inch thick or slightly larger.
2. Cut the slices into half-inch or slightly larger cubes.
3. Dip one side of each cube into the chopped truffles and set aside.
4. Use the won-ton skins to make ravioli.
5. Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin.
6. Place one piece of foie gras in the center of each won-ton skin.
7. Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras.
8. Press all around with the fingers to seal.
9. Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.
10. Bring the broth to a simmer in a saucepan, and add the ravioli.
11. When the liquid returns to a simmer, let the ravioli cook 1 minute.
12. Remove the ravioli carefully with a slotted spoon.
13. Put 5 ravioli in each of 4 heated soup plates.
14. Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle.
15. Serve immediately.

gras, black truffles, skins, chicken

Taken from cooking.nytimes.com/recipes/2183 (may not work)