Ravioli with Sweetbreads Sauce

• 1 small onions quartered
• 3/4 cup shallots chopped
• 1/4 teaspoon thyme fresh
• 2 each bay leaves
• 2 cups cream
• 1/2 cup stock veal

1. Place the reserved sweetbreads in a small saucepan; add enough cold water to cover.
2. Add the onion, 2 tablespoons shallot, 1/4 teaspoon thyme, 2 bay leaves and salt and pepper.
3. Bring to a boil, reduce heat and simmer for 8 minutes.
4. Remove the pan from heat and let it cool.
5. Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces.

onions, shallots, thyme, bay leaves, cream, stock veal

Taken from recipeland.com/recipe/v/ravioli-sweetbreads-sauce-43250 (may not work)