Sweetbread Ravioli with Porcini Mushroom Sauce

Soak the dried porcini mushrooms in warm water for 15 minutes. Drain and chop into small pieces. Keep the soaking water.

Soak the sweetbreads in cold water until they are white. Cover with water and boil with white wine vinegar and salt for about 15 minutes. Drain sweetbreads, carefully peel off the fine skin and remove any veins. Divide into roses of about 2 cm.

Heat the oil and fry the diced veal in it for about 10 minutes on all sides. Add the finely chopped onion, the finely diced carrot, the diced celery and the bay leaf and fry for another 5 minutes at reduced heat.

Then add the sweetbreads, mushrooms, thyme and rosemary. Salt, pepper and dust with flour. Stir briefly, deglaze with wine and add a little mushroom water. Cover and simmer for about 40 minutes, until the meat is very soft. Remove spices and let everything cool down.

Puree finely in a food processor together with yolks and parmesan. Season again with salt and pepper. If the mixture is too firm, loosen with chicken stock or cream.

Process as described in the basic recipe and serve with the prepared mushroom sauce.

For the porcini sauce, sauté finely chopped onion in half the butter, add finely chopped garlic and mushrooms and stir briefly. Deglaze with white wine and add mushroom water. Now reduce the sauce by a third

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