Ravioli With Sweetbreads I (Filling)
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Ravioli With Sweetbreads I (Filling)
  Ravioli    Sweetbreads    New York    Fillings  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18977. Report a problem with this recipe.
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      Title: Ravioli with sweetbreads i (filling)
 Categories: Pastas, Masterchefs, New york, 24fa
      Yield: 6 Servings
      2 ea Sweetbreads, veal, (@ 12 oz)
           -- membrane and connective
           -- tissue removed
      4 oz Veal, shoulder
    1/2 sm Onion, halved
      2 md Shallots, coarsely chopped
      2 ea Garlic, cloves
    1/2 ts Thyme, fresh OR
    1/4 ts Thyme, dried
      1 sm Bay leaf
      2 tb Cognac
           Salt (to taste)
           Pepper (to taste)
  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.

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Recipe ID 18977 (Apr 03, 2005)

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