Any pasta shape that can be stuffed can be used here, especially if you are not up to making ravioli or tortelli. Truffles are not mandatory, for while they make this dish breathtaking, it is delicious without them. If you cannot stand the idea of brains, don’t worry: They are superb here, and you can’t see them. I invented this dish for Gerald Asher’s birthday party at the Santa Fe Bar & Grill, and everyone approved, though knowing what was in the ravioli.
I like to make large shapes and serve two or three only. Buy sheets of fresh pasta dough if you do not have a pasta machine. Be ready: This is a lot of work— but worth it.
Soak the brains in salted cold water to cover for 1 hour. Peel off the membrane and poach in the court bouillon for 10 minutes. Drain, puree in a food processor, and press the puree through a sieve.
Braise the sweetbreads as directed in the recipe. Strain the sweetbread braising liquid and reduce to
Divide the pasta dough in 4 equal portions and roll each out into a sheet approximately
Beat the eggs together and have a small brush on hand. Using
Bring a large flat pot of salted water to a boil.
Meanwhile, put the ravioli carefully into the boiling water and barely simmer until the pasta is tender, about 5 minutes. Lift the ravioli out of the water, drain a few seconds on a towel, and put them on plates. Spoon the mushroom-sweetbread sauce over the pasta and sprinkle with the parsley.
© 1986 Jeremiah Tower. All rights reserved.