Difference between revisions of "Meat filling"
RealRecipes (talk | contribs) m (moved Cookbook:Meat filling to Meat filling: Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Ravioli|Ravioli]] |
==Ingredients== | ==Ingredients== | ||
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*¾ lb. veal, chicken or turkey, finely minced | *¾ lb. veal, chicken or turkey, finely minced | ||
*12 oz. frozen or cooked spinach, squeezed and chopped | *12 oz. frozen or cooked spinach, squeezed and chopped | ||
| − | *½ cup [[ | + | *½ cup [[Parmesan Cheese|Parmigiano Reggiano]], freshly grated |
*1 pinch ground nutmeg | *1 pinch ground nutmeg | ||
*3 eggs | *3 eggs | ||
Revision as of 18:06, 5 April 2012
| Ravioli
Ingredients
- 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
Procedure
- 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.
