Ravioli with Sweetbreads Sauce

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.