3/4 cup (180 ml) cooked potato pieces, firmly packed

1/4 lb (115 g) raw foie gras or foie gras terrine

20 won ton wrappers

2 tablespoons (30 ml) butter

1/4 cup (60 ml) brown duck stock

1/4 cup (60 ml) Muscat de Beaumes-de-Venise wine or another sweet but not heavy white wine,preferably one made from muscat grapes

3/4 cup (180 ml) muscat grapes, halved and seeded

Salt and pepper

In the food processor, pulse the potatoes and foie gras until the mixture is smooth. Season with salt and pepper.

Spread 5 won ton wrappers on an even surface. Using a spoon, drop 10 ml (2 teaspoons) of filling on the centre of each square. Brush the edges of the wrapper with water. Fold into a triangle. Press the wrapper around the filling to remove any air bubbles, then seal by pressing the edges. Repeat with the remaining ingredients.

Cook the ravioli in a large pot of boiling salted waterfor 2 to 3 minutes. Drain.

In a non-stick pan, brown the ravioli in butter for 2 to 3 minutes per side. Deglaze the pan with the duck stock and wine. Add the grapes and continue cooking for 1 minute. Adjust the seasoning. Place 5 ravioli on each of 4 warmed plates. Divide the grapes among the plates, spoon the sauce over the ravioli and serve immediately.

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