Sweetbread Ravioli with A Basil and Truffle Sauce from Tony Bilson's Recipe Book by Tony Bilson
Prepare the sweetbreads. Reserve half a cup of the liquor. Finely chop the poached sweetbreads. In a frying pan with a little butter or oil cook the bacon over a low flame so that it releases its f...
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Cooking tools:
- Pasta machine
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Spoon
- Paper towel
- Rolling pin
- Plate
- Colander
- Slotted spoon
Ingredients
- butter or oil
- 1 tbl chopped basil or parsley
- ½ cup sauce béchamel
- Ravioli dough
- 250 g veal sweetbreads
- 100 g bacon, finely chopped
- 50 g butter
- 1 tbl chopped basil
- 1 tbl truffle juice (if available), or 6 button mushrooms, sliced
- 1 cup crème fraîche
- 75 ml chardonnay
- 75 ml sweetbread liquor
- pinch of nutmeg
- salt
- pepper
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