Cookbook:Meat Ravioli Filling
Appearance
Meat Ravioli Filling | |
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Category | Filling recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Ravioli
Ingredients
[edit | edit source]- 3 tbsp butter or olive oil
- 4 tbsp finely-chopped onion
- ¾ lb veal, chicken, or turkey, finely minced
- 12 oz frozen or cooked spinach, squeezed and chopped
- ½ cup freshly grated Parmigiano Reggiano
- 1 pinch ground nutmeg
- 3 eggs
- Salt
Procedure
[edit | edit source]- Heat 3 tablespoons of olive oil in a small frying pan and soften the onions in it until translucent, about 7 minutes.
- Add the minced meat and cook, stirring constantly, until any trace of pink has gone and all liquid has evaporated.
- Remove from the heat and stir in the chopped spinach, Parmesan cheese, and nutmeg.
- Season to taste.
- Beat the eggs and mix them into the meat mixture.
- Refrigerate or cool to room temperature while you roll the dough.