Peel and slice the onion. Peel the carrot and cut into thick slices.
Crush the garlic clove, remove the skin and slice.
Heat a sauce pan with a splash of sunflower oil. Roast the chicken wings until golden brown over a high heat. Remove from the pan and then roast the carrots, onion and garlic until also golden brown. Deglaze the pan with white wine and reduce this by half. Add the chicken wings and the chicken stock and reduce this by half again.
Add the double cream and the truffle oil and bring to the boil. Season with salt and pepper and then pass through a sieve.
Cut the foie gras into small bite sized pieces. Season with Maldon sea salt.
Spread a sheet of pasta out and then place some foie gras on top before lightly brushing the edges with the egg yolk. Use a second sheet of pasta to seal the ravioli. Make sure you seal the pasta well and remove any pockets of air.
Cook the ravioli in simmering, salted water for a minute and a half. Remove from the water and season with sea salt.
Before serving, re-heat the chicken veloute and using a hand blender create a foam by whipping it very quickly.
Spoon over the raviolis and finish with some slices of preserved truffle.
«This dish can also be made using a chicken stuffing. Make sure to cook the raviolis until the chicken is cooked through.»