Veal Sweetbread with Roasted Fennel Garlic Ravioli

Ingredients

• Salt, to taste
• 1 pound veal sweetbread lobes
• 1 medium-sized bulb fennel, trimmed and sliced
• 1/3 cup vinegar
• 2/3 cups water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup honey
• Zest and juice of 6 Meyer lemons
• 4 cloves roasted garlic
• 1/2 cup water
• Salt and pepper, to taste
• Cayenne, to taste
• 1 bulb fennel, cored and quartered
• Salt and pepper, to taste
• 1/2 head garlic plus 3 cloves, chopped
• 30 3/4 ounces all-purpose flour, plus more for dusting
• 7 whole eggs
• 13 egg yolks
• 2 tablespoons plus 2 teaspoons olive oil
• 2 1/2 tablespoons water
• 1/4 cup grated Parmigiano-Reggiano
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 head escarole, sliced into ribbons
• 1 tablespoon toasted pine nuts

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