Ravioli with Sweetbreads Filling

• 2 each sweetbreads veal, 12 ounces, membrane and connective tissue removed
• 4 ounces veal shoulder
• 1/2 small onions halved
• 2 medium shallots coarsely chopped
• 2 each garlic cloves
• 1/2 teaspoon thyme fresh
• 1 small bay leaves
• 2 tablespoons cognac
• 1 x salt to taste
• 1 x black pepper to taste

1. Preheat your oven to 400F (200C).
2. In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper.
3. Transfer mixture to shallow baking dish and bake until firm, about 20 minutes.
4. Cool.
5. Set aside until ready to use.

veal, veal shoulder, onions, shallots, garlic, thyme, bay leaves, cognac, salt, black pepper

Taken from recipeland.com/recipe/v/ravioli-sweetbreads-filling-41650 (may not work)