Sweetbreads with Onion Ravioli

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Sweetbreads with Onion Ravioli
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Health Score:
67 / 100
1 hr 30 min.
ready in 1 d 1 hr
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie668 cal.(32 %)
Protein28 g(29 %)
Fat44 g(38 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.6 mg(13 %)
Vitamin K4.2 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.2 mg(14 %)
Folate40 μg(13 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C62 mg(65 %)
Potassium729 mg(18 %)
Calcium175 mg(18 %)
Magnesium43 mg(14 %)
Iron3.3 mg(22 %)
Iodine23 μg(12 %)
Zinc3.4 mg(43 %)
Saturated fatty acids25.5 g
Uric acid1,289 mg
Cholesterol426 mg
Complete sugar12 g


For the sweetbreads:
400 grams Sweetbread
1 onion
1 cloves
1 bay leaf
freshly ground pepper
2 Tbsps butter
125 milliliters Marsala wine
6 Tbsps Veal stock (jarred)
For the onion ravioli:
110 grams Pastry flour
1 egg (Medium)
1 tsp olive oil
1 yellow onion
2 Tbsps butter
1 tsp fresh thyme
freshly ground pepper
30 grams freshly grated Parmesan
For the sauce:
1 shallot
1 garlic clove
1 Tbsp butter
80 milliliters white wine
200 milliliters Whipped cream
50 grams Crème fraiche
freshly ground pepper
How healthy are the main ingredients?
Whipped creamParmesanolive oilthymeonionsalt

Preparation steps


For the sweetbreads: Place the sweetbreads in a bowl and cover with water. Refrigerate for 24 hours.


For the onion ravioli: In a bowl, knead together the flour, ½ teaspoon salt, the egg and olive oil until it is a smooth dough. Form the dough into a ball, cover in plastic wrap and let rest for 30 minutes.

Peel the onion and chop finely. Warm the butter in a pan over medium heat, add the onions and cook until soft.  Stir in the thyme leaves. Season with salt and pepper. Add the grated Parmesan and stir until melted.


Roll out the pasta dough on lightly floured surface until thin. Place small spoonfuls of the onion filling on one half of the pasta sheet at a distance of about 5 cm (approximately 2 inches) apart. Fold the other half of the pasta sheet over the filling and press down around each mound of the onion filling. With a cookie cutter cut out the ravioli, pressing down around the edges of each ravioli again firmly.

For the sauce: Peel the shallot and garlic and chop both finely. Warm the butter in a pan over medium heat. Add the chopped shallot and garlic and sauté until soft. Deglaze the pan with white wine and simmer until the wine is reduced. Add the whipping cream and the creme fraiche. Let the sauce simmer until the mixture is creamy. Season with salt and pepper. Keep the sauce warm until ready to serve.


For the sweetbreads: Peel the onion and cut into quarters. Bring a pot of salted water to a boil and add the cloves, bay leaves and onion. Rinse and drain the sweetbreads and add to the boiling salted water. Bring the water back to a boil. Remove the sweetbreads and drain well. Carefully remove the fine skin and the fat particles from the sweetbreads. Cut the sweetbreads into slices and season with salt and pepper. Heat the butter in a pan over medium heat. Cook the sweatbreads until golden on both sides. Remove from the pan. Deglaze the pan with the Marsala and stock, letting it boil a little to help dissolve any of the browned bits. Place the sweetbreads back in the pan and swirl gently in the sauce to coat. Keep warm until ready to serve.


For the ravioli:  In a large pot, bring plenty of salted water to a boil. Add the raviloi and cook 4 to 6 minutes at a gentle simmer. Drain well. Arrange everything together on a plate and serve.