My F&W
quick save (...)
Meat Ravioli Filling
© Antonis Achilleos

Meat Ravioli

  • TOTAL TIME: 40 MIN
  • SERVINGS: Makes 40 ravioli
  • MAKE-AHEAD

Use this filling to make Easy Ravioli.

  1. 2 teaspoons unsalted butter
  2. 2 teaspoons extra-virgin olive oil
  3. 1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
  4. 1/2 small onion, minced
  5. 1 garlic clove, minced
  6. Salt and freshly ground pepper
  7. 1/4 cup dry white wine
  8. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  9. 1 ounce mortadella, finely chopped
  10. 1 ounce prosciutto, finely chopped
  11. Pinch of freshly grated nutmeg
  12. 1 large egg, lightly beaten
  1. In a skillet, melt the butter in the oil. Add the ground meat, onion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add the wine and cook over moderately high heat until evaporated, 4 minutes.
  2. Scrape the mixture into a food processor and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in the Parmigiano, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
Make Ahead Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month.

Suggested Pairing

Berry-rich Sangiovese.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.