Sweetbread Ravioli with Parsley Sauce

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min


Parsley sauce:



Have fun preparing this mushroom dish!

knead long until the dough is quite smooth. Cover and let rest for an hour. Roll out the dough into two equal-sized sheets. On one sheet, spread small mounds of the sweetbread. Leave spaces in between and brush them with beaten egg. Flatten the second sheet and separate the ravioli with a pastry wheel. Dust with a little semolina and then place on a clean paper towel.

Bring the veal stock and white wine to the boil, reduce to 1/3. Add the spices and whipped cream and blend in a hand blender with the chopped parsley sprigs until pureed. Pour through a sieve. Finishing: Clean the mushrooms, briefly rinse them in boiling tap water. Now heat the oil in a frying pan and swirl the mushrooms very briefly in it, do not let them brown. Sauté the ravioli in salted water for three minutes, remove and serve in deep plates with the sauce and mushrooms.

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