Two plump parcels of ravioli are served drenched in a luscious black truffle cream sauce. The skin of the ravioli is extremely thin but still has a nice al-dente bite, and the foie gras packed within is rich, creamy, and buttery which rapidly melts in your mouth like the most decadent butter. The juicy and springy chanterelle mushrooms and grated parmesan cheese amps up the intensity of the earthiness and muskiness of this truffle dish.