Raviole De Ris De Veau Et Champignons Sautés Aux Truffes Recipe
Veal sweetbreads with mushrooms sautéed in truffle oil
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Ingredients
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Sweetbreads
Mushroom Sauté
Pasta Dough
Method
Prepare the Sweetbreads
- 1
Soak the Sweetbreads
Soak the veal sweetbreads in milk for at least 2 hours or overnight in the refrigerator.
- 2
Blanch the Sweetbreads
Bring a pot of salted water to a boil. Blanch the sweetbreads for 5 minutes, then drain and cool in ice water. Remove the membranes and excess fat.
- 3
Make the Pasta Dough
- 4
- 5
Roll out the Dough
Roll out the dough to your desired thickness using a pasta machine or rolling pin.
Sauté the Mushrooms
- 6
Assemble the Ravioli
- 7
Fill the Ravioli
Place small spoonfuls of the sautéed sweetbreads on one half of the rolled-out pasta. Fold the other half over and seal the edges. Cut into desired shapes.
- 8
Cook the Ravioli
Boil the ravioli in salted water for 3-4 minutes until they float to the surface. Remove and drain.
Serve
- 9
Plate the Dish
Serve the ravioli topped with the sautéed mushrooms. Drizzle with additional truffle oil if desired.
