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Ravioli with Sweetbreads Filling

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Submitted by sixpence

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH SWEETBREADS
veal, 12 ounces, membrane and connective tissue removed *
4 115.6
OUNCES ML/G VEAL
shoulder
½ 0.5
SMALL SMALL ONIONS
halved
2 2
MEDIUM MEDIUM SHALLOTS
coarsely chopped *
2 2
EACH EACH GARLIC
cloves
½ 2.5
TEASPOON ML THYME
fresh *
1 1
SMALL SMALL BAY LEAVES *
2 3E+1
TABLESPOONS ML COGNAC
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

Preheat your oven to 400℉ (200℃).

In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, ½ 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 55 28% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 17mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 1% • Vitamin C 3%
Calcium 1% • Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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