Valentine's Special - LetzCookRavioli stuffed with Veal Sweetbreads on Black Truffle sauce & Jerusalem Artichoke Mousse

Ingredients

• For the pasta dough:

  • 250 g durum wheat semolina
  • 75 g whole eggs
  • 40 g egg yolk

  For the filling:

  • 25 g cooked poultry meat
  • 5 g egg white
  • 25 g cold cream (min. 36%)
  • 100 g sweetbreads
  • 50 g butter
  • 75 g shallots
  • 25 g black truffles

  For the sauce:

  • 25 g shallots
  • 10 g butter
  • 25 g truffle
  • a little Armagnac
  • 50 g veal stock
  • if necessary some truffle oil or mushrooms

  For the Jerusalem artichoke mousse:

  • 250 g Jerusalem artichoke
  • olive oil
  • 500 ml milk
  • 200 g crème fraîche

Recipe: Renato Favaro

Picture: Lukam

For the full recipe and instructions click here.