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How To make Ravioli with Sweetbreads I (Filling)
2 ea Sweetbreads, veal, (@ 12 oz)
membrane and connective :
tissue removed 4 oz Veal, shoulder
1/2 sm Onion, halved
2 md Shallots, coarsely chopped
2 ea Garlic, cloves
1/2 ts Thyme, fresh OR
1/4 ts Thyme, dried
1 sm Bay leaf
2 tb Cognac
Salt (to taste) Pepper (to taste) For Filling: ============ Preheat your oven to 400 F. In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper. Transfer mixture to shallow baking dish and bake until firm, about 20 minutes. Cool. Set aside until ready to use. Go on to the next recipe and prepare the Pasta. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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Ravioli is a pasta that is stuffed and its stuffing changes region to region in Italy.
Imagine what ravioli would be stuffed with if it travels to Delhi.
Ofcourse it would be stuffed with Delhi's favorite and India's most searched recipe that is Butter Chicken.
Ingredients
(for stuffing)
Butter 2 tbsp
Bay leaf 1 no.
Green cardamom 4-5 no.
Black pepper 1 tsp
Clove 1 tsp
Ginger garlic paste 1 Tbsp
Tomato puree 1 cup
Chicken mince 150 grams
Cream 2-3 Tbsp
Dried fenugreek leaves 1 tbsp
Salt to taste
Turmeric powder 1/4 tsp
Red chilly powder 1 tsp
(for pasta dough)
Flour 1 cup
Eggs 2 no.
Salt to taste
Turmeric powder 1/2 tsp
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