Ravioli With Sweetbreads Iv (assembly)

At the time of the Reformation the gospel-light broke in upon the church. It drove away the clouds of anti-Christian darkness that covered the church. The power of divine grace followed by the preaching of the Word so that it had visible success in the conversion and edification of souls. The blessed fruits appeared in the hearts and lives of its professors. That was one of “the days of the Son of man.” Then the exalted Redeemer rode forth in His glory and majesty on the white horse of the pure Gospel, “conquering and to conquer.” The bow in His hand was like that of Jonathan; it returned not empty.

William Cowper

CATEGORY	CUISINE	TAG	YIELD
		24fa, Masterchefs, New york, Pastas	6	Servings

INGREDIENTS

Parsley, chopped garnish

INSTRUCTIONS

To Assemble: ============  Place 1 sheet of the prepared dough on
ravioli form or work surface.  Dot with 18 teaspoonfuls of filling
placed 1 inch apart. Using a  pastry brush dipped in cold water,
moisten dough between mounds of  filling.  Gently lay a second sheet of
pasta on top of the first sheet with its  mounds of filling, pressing
between carefully between the mounds of  filling to seal the two sheets
together.  Cut the dough into neat  squares. Repeat, using remaining 2
sheets of pasta and remaining  filling. Set aside on lightly floured
baking sheet.  Preheat oven to 450 F.  Bring the cream and remaining
1/2 cup of  chopped shallot to a simmer then set aside.  Cook the
ravioli in large pot of boiling salted water for 2 minutes.  Drain and
immediately transfer to wide, shallow baking dish.  Pour the cream and
shallot over the ravioli and bake until the cream  is bubbly and has
thickened slightly, 5 to 8 minutes.  Meanwhile, place the trimmed
sweetbreads and Bordelaise Sauce or Veal  Stock in small saucepan.
Simmer, uncovered, until the mixture is  reduced to syrupy consistency.
Transfer ravioli and cream to warm serving plates.  Spoon a few  pieces
of sweetbreads with their sauce into the center of each  portion.
Sprinkle with chopped parsley and serve immediately.  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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: <1 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: <1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g