Cookbook:Ravioli/Meat Filling

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Cookbook | Ingredients | Recipes | Ravioli


  • 3 Tbs. butter or olive oil
  • 4 Tbs. onion, finely chopped
  • ¾ lb. veal, chicken or turkey, finely minced
  • 12 oz. frozen or cooked spinach, squeezed and chopped
  • ½ cup Parmigiano Reggiano, freshly grated
  • 1 pinch ground nutmeg
  • 3 eggs
  • salt


  1. Heat 3 tablespoons of olive oil in a small frying pan and soften the onions in it until translucent, about 7 minutes.
  2. Add the minced meat and cook, stirring constantly, until any trace of pink has gone and all liquid has evaporated.
  3. Remove from the heat and stir in the chopped spinach, Parmesan cheese and nutmeg.
  4. Season to taste.
  5. Beat the eggs and mix them into the meat mixture.
  6. Refrigerate or cool to room temperature while you roll the dough.