Meat Ravioli Filling
This meat and spinach filling is a classic stuffing for homemade ravioli, and it is built on a few careful steps. The meat is cooked until every drop of liquid has evaporated, so the filling stays firm and never turns the pasta soggy. Squeezed spinach, grated Parmigiano Reggiano and a pinch of nutmeg add savor and a gentle warmth, while beaten eggs bind it. Veal, chicken or turkey all work.
Instructions
Warm the butter or olive oil in a small frying pan over a moderate heat. Add the chopped onion and cook it gently until it turns translucent, which takes about 7 minutes.
Add the minced meat and stir constantly as it cooks. It is ready when no pink remains and all the liquid in the pan has evaporated.
Take the pan off the heat. Stir in the chopped spinach, the grated Parmigiano Reggiano and the pinch of nutmeg until evenly combined.
Taste the mixture and add salt as needed.
Beat the eggs lightly in a bowl, then mix them thoroughly into the meat mixture so it binds together.
Chill the filling in the refrigerator, or let it cool to room temperature, while you roll out the pasta dough.
Make it personal.
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