Veal ballotine and Mezzalune Vitello in a thyme sauce

Brush and chop the mushrooms into a duxelle.
Steam the mushrooms and sauté the chopped shallot in butter. Season and pat dry, if necessary. Let cool down and stir in the ricotta.
Flatten the escalope and/or make it bigger by tapping between 2 sheets of baking paper. Place the escalope on a large piece of film and cover with the filling. Then roll the stuffed escalope in the sheet of film (make sure there is no air in it). Place in the fridge for 2 hours.
Bring the dry white wine and chicken stock to a boil. Let the thyme (off the heat) steep for 10 to 15 minutes, depending on taste. Season. Pass the juice through a cheesecloth. Heat and reduce, if necessary, thicken with a knob of butter.
Place the ballotine in a pan of boiling water for a few minutes. This step is only meant to lightly cook the ballotine in order to maintain its shape when unwrapped. Be careful not to overcook it.
Once the ballotine is out of the water and unwrapped, colour it in a hot pan with olive oil.
Heat the ravioli for 5 minutes in lightly salted boiling water (or in the steam oven) and drain.
Place the ballotine on a bed of filling, brush the bottom of the plate with some thyme juice and dress the ravioli over it. Garnish with a sprig of thyme.

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