up your game

My daughter has friend from high school whose family owns Alexian Pate and Specialty Meats, in Neptune, NJ. A while ago, she gave me several pates. I love pate, perhaps it's because my mother use to eat Mother Goose liverwurst and I too acquired a taste for it. Pate's texture is reminiscent of  those days, but now is in a whole other world texture and flavor.

I'm the only one in the family that would eat meat pates. Alexian also makes vegetable terrines that my family will eat. However, what do with delicious duck liver mousse with cognac? I offered to bring it a party at my brother's house this weekend, but he said they're more the "PB&J" crowd. Instead, I purchased some won-ton wrappers and made a quick ravioli out of the pate. Not knowing what would happen to the filling when boiled, I used about a teaspoon. In hindsight, I could have filled them more or used my ravioli cutter to have less dough surrounding the filled.

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My next dilemma was what use as a sauce. As the filling was so rich, I debated between a white wine and butter sauce or a simple broth. I opted just to serve the ravioli in a vegetable broth that I purchased. I sprinkled some Pecorino Romano on the ravioli as the cheese is bold and pungent and would be a good contrast against the richness of the duck liver mousse.  

I must say it made for a delicious lunch today. When I have more time, I'll  prepare fresh pasta sheets and try another of one of Alexian's Pates as a filling. Thank you Laurie and Alexandra for inspiring me today!