Ravioli with Sweetbreads I (Filling)

6 Servings

Try this Ravioli with Sweetbreads I (Filling) recipe, or post your own recipe for Ravioli with Sweetbreads I (Filling)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Ravioli with Sweetbreads I (Filling) Ingredients

2 Sweetbreads, veal, (@ 12 oz)	1/2 ts Thyme, fresh OR
membrane and connective	1/4 ts Thyme, dried
tissue removed	1 sm Bay leaf
4 oz Veal, shoulder	2 tb Cognac
1/2 sm Onion, halved	Salt (to taste)
2 md Shallots, coarsely chopped	Pepper (to taste)
2 Garlic, cloves

Instructions for Ravioli with Sweetbreads I (Filling)

For Filling: ============ Preheat your oven to 400 F. In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper. Transfer mixture to shallow baking dish and bake until firm, about 20 minutes. Cool. Set aside until ready to use. Go on to the next recipe and prepare the Pasta. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: PastaCuisine: Uncategorized