This copy is for your personal non-commercial use only. To order a copy of Toronto Star content for demonstration for distribution to colleagues, customers or customers, or to inquire about licenses/licensing, please visit: www.TorontoStarReprints.com

Every Saturday, one of Canada’s most famous chefs, Mark McEwan, will provide you with everything you need for a special weekend meal, including recipes and professional home cooking skills.

The flavor of this dish is very complicated, but it is quite simple to make. If you complete it in two days, the preparations look easier. Chestnut jam works well in this recipe: it has a neutral nutty flavor and a rich texture. If you choose not to eat foie gras, roast veal tenderloin or a circle of pork tenderloin will suit the taste of this dish. I will pair it with a small portion of dessert wine, sherry or port.

1. Make pasta the day before. Knead the dough until it is smooth and elastic. Don't let the pasta dry out when rolling and cutting.

2. When cooking the foie gras, make sure your cooker hood is working well. Preheat to a high temperature of 3\4 in a thick-bottomed frying pan. Make sure the pan is dry, because the foie gras will quickly reduce fat.

3. We usually only use "00" Italian flour, but any good all-purpose flour is suitable for ravioli.

Chestnut ravioli with grilled foie gras and Madeira macerated raisins

1/2 cup (125 ml) Granny Smith apples, diced

Crush the cloves, cinnamon and nutmeg

2 cups (500 ml) pure chestnut paste

12 ounces (375 grams) of the highest quality fresh foie gras

Mix the raisins, Madeira wine, and water in a bowl; let the raisins soak for 2 hours. Drain the raisins and save the soaking liquid. Transfer a quarter of the raisins and a quarter of the soaking liquid to a blender or food processor and puree. Keep all three components separately.

In a wok over medium heat, cook the onions in oil until translucent. Add apples, then add sugar after 2 minutes. Cook until the apples are soft; deglaze with Riesling. Add seasoning and cream and reduce until thickened. Stir in chestnut jam. Heat through; set aside to cool. Transfer to a food processor and pulse thoroughly. The mixture should be thick enough to maintain its shape.

To make chestnut ravioli, roll the pasta into thin slices and spread them on a floured workbench. Use a 3 to 3 1/2 inch (8 to 9 cm) round knife to cut the pasta into discs. Using a 1-inch (2.5 cm) melon ball, place a spoonful of chestnut filling in the center of half a pasta plate. Brush the edges with egg wash. Place a second pasta plate on top of each pasta plate, then press the two pasta sheets together to seal, while carefully expelling as much air as possible from the ravioli. Trim the wontons with a 2 1/2 inch (6 cm) knife. Lightly dust the wonton with flour and set aside.

Cut the foie gras into 3 ounces (85 g) slices. Score one side of each slice; add salt generously. Fry in a hot and dry frying pan for about 60 seconds per side. Transfer the roasted foie gras to a warm plate. Drain almost all the fat in the pan. Add 1/2 cup (125 ml) raisin soaking liquid, 1/4 cup (50 ml) soaked raisins, and 1 tablespoon (25 ml) raisin paste. Reduce by half with medium-high heat, then emulsify with 1 tablespoon (15 ml) butter. The right seasoning.

At the same time, put more than 20 wontons in brine and cook until they float, about 3 minutes. Stir the drained wonton with the remaining 2 tablespoons (30 ml) of butter and chives. Transfer to a warm bowl (5 main dishes). Pour the pan sauce on the wontons. Topped with grilled foie gras and crispy sage. Service 4.

Sift the flour into the bowl of a stand mixer equipped with dough hooks. Add eggs and olive oil, turn the mixer on low speed; add salt. Stir on low speed until the dough forms into a ball. The dough should only feel a little sticky. If it feels sticky to the touch, add a little more flour. On a floured work surface, knead the dough for 2 or 3 minutes. Roll into a ball and wrap it tightly with plastic wrap; place it in the refrigerator to rest for at least 30 minutes before rolling. Before passing the dough through the pasta machine, dust with flour again. If the pasta sticks to the roller, add more flour. After the dough is rolled out, let it stand for another 30 minutes at room temperature before using it. Makes 1 pound (500 grams), enough for 4 servings.

1 cup (250 ml) vegetable oil or olive oil

In a small saucepan, heat the oil until it almost smokes. Put the leaves directly in one small batch at a time. When they darken and shrink, take them out with a colander and drain them with a towel.

The copyright is owned or licensed by the Toronto Star Co., Ltd. all rights reserved. Republishing or distribution of this content is expressly prohibited without the prior written consent of the Toronto Star and/or its licensors. To order a copy of the Toronto Star article, please visit: www.TorontoStarReprints.com