RCI-ND.003.0009.001
Meat filling
Ravioli
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- Tbs. butter or olive oil3 unit
- Tbs. onion4 unitfinely chopped
- veal¾ lbchicken or turkey, finely minced
- frozen or cooked spinach12 ozsqueezed and chopped
- Parmigiano Reggiano½ cupfreshly grated
- 1 pinch
- 3 unit
- 1 unit
Method
1
Place the veal in a food processor or meat grinder and process until finely ground and uniform in texture. If using pre-ground veal, ensure it is fresh and evenly textured before proceeding.
3 minutes
2
Transfer the ground veal to a large mixing bowl. Season generously with salt and freshly grated nutmeg, adjusting amounts to taste.
2 minutes
3
Crack the eggs into a small bowl and beat them lightly until the yolks and whites are fully combined. Add the beaten eggs to the seasoned veal mixture.
2 minutes
4
Using clean hands or a sturdy spatula, mix all ingredients together thoroughly until a cohesive, evenly combined filling forms. Do not over-mix, as this can toughen the texture.
3 minutes
5
Cover the bowl with plastic wrap and refrigerate the meat filling for at least 15 minutes to allow the flavors to meld and the mixture to firm slightly.
15 minutes
6
Remove the filling from the refrigerator and spoon or pipe small portions onto crackers or crisps, spreading evenly with the back of a spoon or a small offset spatula.
5 minutes
7
If desired, place the topped crackers on a baking sheet and bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes until the meat filling is cooked through and lightly set.
10 minutes
8
Remove from the oven and allow to cool for 2 minutes before serving. Garnish with an additional light dusting of nutmeg if desired.
2 minutes