Ravioli with Sweetbreads Sauce

1. 1

   Place the reserved sweetbreads in a small saucepan; add enough cold water to cover.

2. 2

   Add the onion, 2 tablespoons shallot, 1/4 teaspoon thyme, 2 bay leaves and salt and pepper.

3. 3

   Bring to a boil, reduce heat and simmer for 8 minutes.

4. 4

   Remove the pan from heat and let it cool.

5. 5

   Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.