RAVIOLI FILLING
- Cooks . com
- May 17, 2016
- 1 min read
RAVIOLI FILLING 6 lb. pork roast 3 lb. veal or beef roast 1 (15 oz.) spinach, drained 3 med. onions 4 cloves garlic 1/4 cup fresh Italian parsley 4 eggs 1 c. grated Parmesan cheese
Roast the meat in one stick (1/4 lb) butter. When roast is tender, remove the meat, saving the drippings. When meat is cool, grind. Put in bowl.
Grind/chop onions and garlic. Add to the drippings. Grind spinach and parsley, add to the onions and fry about 5 minutes. Add ground meat, eggs and cheese, and salt and pepper to taste. Mix well. Make a small patty and fry it; taste and adjust seasonings.
Makes enough filling for approximately 100 average sized ravioli. Extra filling may be frozen and used another time.
May be used to fill meat turnovers, too.
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