Ravioli with Sweetbreads Sauce
Yield
1 batchPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
quartered |
|
| ¾ | cup |
shallots
chopped |
*
|
| ¼ | teaspoon |
thyme
fresh |
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | cups |
cream
|
|
| ½ | cup |
stock
veal |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
quartered |
|
| 177 | ml |
shallots
chopped |
*
|
| 1.3 | ml |
thyme
fresh |
*
|
| 2 | each |
bay leaves
|
*
|
| 473 | ml |
cream
|
|
| 118 | ml |
stock
veal |
|
Directions
Place the reserved sweetbreads in a small saucepan; add enough cold water to cover.
Add the onion, 2 tablespoons shallot, ¼ teaspoon thyme, 2 bay leaves and salt and pepper.
Bring to a boil, reduce heat and simmer for 8 minutes.
Remove the pan from heat and let it cool.
Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces.
