-Recipe of the Week -About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.




PRIVACY POLICY


<< PREVIOUS - BROWSE RECIPES - NEXT >>

THREE MEAT AND SPINACH STUFFING FOR RAVIOLI

North Italy
Preparation - Medium
Serves 4 - 6

  • 2 T butter if cooking the meat
  • 10 oz.sliced pork, beef, veal or chicken, or mixture, cooked and finely diced or passed through a grinder
  • 1/2 pound spinach, cleaned, cooked and well drained. Or use frozen, cooked. Volume, well squeezed, should be about the size of an egg
  • 1 T ground Parmesan
  • 1 oz of prosciutto, finely diced
  • 2 oz Italian salami, finely diced
  • 1 egg yolk
  • 1 T Marsala
  • 1/2 t salt, pepper to taste
  • dash of ground nutmeg

Sautee the meat in butter, if uncooked.

With a wooden spoon in a non-reactive bowl (glass, ceramic) mix the diced meats, the egg yolk, Parmesan cheese, spinach, prosciutto, salame, Marsala, salt, pepper and ground nutmeg. Set aside, covered, until ready to stuff the pasta.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM

Copyright 2000,2012 e-rcps.com, All Rights Reserved