Meat + Poultry Meat Ravioli Filling 5.0 (1) 2 Reviews You can choose your own adventure with this Meat Ravioli Filling, opting for ground pork, veal, turkey, or chicken to be the star — or even a combination of all four, if you're into it. The meat is first cooked with garlic and onion as well as dry white wine, which adds some acidity, before it is pulsed to a fine chop with a food processor. Once cooled, the remaining ingredients go in: nutty Parmigiano-Reggiano cheese, a bit of buttery mortadella and salty prosciutto, and a pinch of nutmeg, which lends some warmth. This filling is one of three options that can be used to make these Easy Ravioli. To save time day-of, make the filling the day before you make the pasta dough and assemble the ravioli, and refrigerate it overnight. By Domenica Marchetti Updated on May 10, 2017 Print Rate It Share Share Tweet Pin Email Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones Active Time: 30 mins Total Time: 40 mins Yield: 40 ravioli Ingredients 2 teaspoons unsalted butter 2 teaspoons extra-virgin olive oil 1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four) 1/2 small onion, minced 1 garlic clove, minced Salt and freshly ground pepper 1/4 cup dry white wine 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 ounce mortadella, finely chopped 1 ounce prosciutto, finely chopped Pinch of freshly grated nutmeg 1 large egg, lightly beaten Directions 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. 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. Rate it Print