Meat And Spinach Filling
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
About 2 cups Our favorite filling for ravioli, this is also good in tortellini. Serve the cooked pasta with butter and cheese, or with a tomato sauce. For a vegetarian filling, substitute 1 cup finely chopped Sautéed Mushrooms or Seasoned Tempeh Crumbles for the browned meat.
Ingredients
- 2 tablespoons butter or olive oil
- 8 ounces ground veal or lean pork
- ¼ cup dry white wine
- ½ cup chopped frozen spinach, thawed, drained, and squeezed dry
- 2 large eggs
- ¼ cup fresh bread crumbs, lightly toasted
- ½ cup grated Romano or Parmesan (2 ounces)
- 2 teaspoons finely chopped parsley
- ½ teaspoon dried basil, marjoram, or oregano
- 1 garlic clove, minced
- Salt and black pepper to taste
- Enough stock or broth, cream, or gravy to form a stiff paste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tablespoons butter or olive oil
- 8 ounces ground veal or lean pork
- ¼ cup dry white wine
- ½ cup chopped frozen spinach, thawed, drained, and squeezed dry
- 2 large eggs
- ¼ cup fresh bread crumbs, lightly toasted
- ½ cup grated Romano or Parmesan (2 ounces)
- 2 teaspoons finely chopped parsley
- ½ teaspoon dried basil, marjoram, or oregano
- 1 garlic clove, minced
- Salt and black pepper to taste
- Enough stock or broth, cream, or gravy to form a stiff paste
Let's Cook
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Step 1.
Heat in a medium skillet over medium-high heat: 2 tablespoons butter or olive oil
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Step 2.
When the butter or oil is hot, add: 8 ounces ground veal or lean pork
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Step 3.
Cook, stirring often and breaking up the ground meat, until the mixture is browned and cooked through, 4 to 5 minutes. Stir in: ¼ cup dry white wine
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Step 4.
Bring to a boil, scraping up the browned bits on the bottom of the skillet. Remove from the heat and let cool. Combine in a bowl: ½ cup chopped frozen spinach, thawed, drained, and squeezed dry; 2 large eggs; ¼ cup fresh bread crumbs, lightly toasted; ½ cup grated Romano or Parmesan (2 ounces); 2 teaspoons finely chopped parsley; ½ teaspoon dried basil, marjoram, or oregano; 1 garlic clove, minced; Salt and black pepper to taste
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Step 5.
Stir in: Enough stock or broth, cream, or gravy to form a stiff paste
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Step 6.
The filling can be covered and refrigerated for up to 2 days.