Ravioli With Sweetbreads Iv (Assembly)
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Ravioli With Sweetbreads Iv (Assembly)
  Ravioli    Sweetbreads    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18980. Report a problem with this recipe.
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      Title: Ravioli with sweetbreads iv (assembly)
 Categories: Pastas, Masterchefs, New york, 24fa
      Yield: 6 Servings
           Parsley, chopped (garnish)
  To Assemble: ============
       Place 1 sheet of the prepared dough on ravioli form or work
  surface. Dot with 18 teaspoonfuls of filling placed 1 inch apart.
  Using a pastry brush dipped in cold water, moisten dough between
  mounds of filling.
       Gently lay a second sheet of pasta on top of the first sheet
  with its mounds of filling, pressing between carefully between the
  mounds of filling to seal the two sheets together.  Cut the dough
  into neat squares. Repeat, using remaining 2 sheets of pasta and
  remaining filling. Set aside on lightly floured baking sheet.
       Preheat oven to 450 F.  Bring the cream and remaining 1/2 cup of
  chopped shallot to a simmer then set aside.
       Cook the ravioli in large pot of boiling salted water for 2
  minutes. Drain and immediately transfer to wide, shallow baking dish.
       Pour the cream and shallot over the ravioli and bake until the
  cream is bubbly and has thickened slightly, 5 to 8 minutes.
       Meanwhile, place the trimmed sweetbreads and Bordelaise Sauce or
  Veal Stock in small saucepan.  Simmer, uncovered, until the mixture
  is reduced to syrupy consistency.
       Transfer ravioli and cream to warm serving plates.  Spoon a few
  pieces of sweetbreads with their sauce into the center of each
  portion. Sprinkle with chopped parsley and serve immediately.

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Recipe ID 18980 (Apr 03, 2005)

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