Sweetbread Ravioli with A Basil and Truffle Sauce

Name: Sweetbread Ravioli with A Basil and Truffle Sauce
Yield: Serve six people
Cuisine: French
Ingredients: pinch of nutmeg; salt and pepper; 1 tbl chopped basil or parsley; ½ cup sauce béchamel; 250 g veal sweetbreads; 100 g bacon, finely chopped; butter or oil; Ravioli dough; 1 tbl chopped basil; 50 g butter; 1 tbl truffle juice (if available), or 6 button mushrooms, sliced; 75 ml chardonnay; 1 cup crème fraîche; 75 ml sweetbread liquor

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

Ravioli dough

Europe
Oceania
France
Australia
Mediterranean
Pasta

Method

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 fat but does not get crisp. Drain the fat from the bacon and mix all the ingredients together except the sweetbread liquor. Fill the ra