Porcini Ravioli with Sweetbread Filling in Thyme Cream Sauce

Have fun preparing this mushroom dish!

Rinse the sweetbreads, clean, dry, coarsely chop and place in the freezer of the refrigerator together with the diced veal for about thirty minutes.

For the ravioli dough: mince very well-dried porcini mushrooms in a hand mixer until almost flour fine and press through a hair sieve. Knead the porcini powder with the flour, eggs, egg yolks, oil and salt until a smooth dough is formed. Wrap the dough in plastic wrap and rest.

Meanwhile, for the filling, saute the shallots in the butter until soft. Add the port, make five minutes and set aside. Remove the crust from the toast and soak in the milk. Mash sweetbreads and veal together with the toast and shallots in a hand mixer, then pass through a hair sieve and stir in the whipped cream. Season with salt and pepper, finely chop the parsley and fold in.

Roll out the pasta dough on the floured surface and cut out circles of ten cm in diameter. Brush the edges of the dough with the egg yolk. On each piece of dough form 1 tsp of farce, fold the dough over it and press the edges firmly. Leave the ravioli to cool until ready to cook.

For the sauce, sauté the shallots in the hot butter until soft. Add the chanterelles, sauté for five minutes and remove again. Add the thyme leaves and the whipping cream to the gravy and cook for five minutes. Season with salt and

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