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Meat Ravioli Filling

Meat Ravioli Filling

Your choice of ground meat is first cooked with garlic, onion, and white wine, then mixed with Parmesan, mortadella, prosciutto, a pinch of nutmeg, and an egg for binding.

Calories
140
Carbohydrates
30g
Protein
13g
Potassium
705mg
Fiber
6g
Sugar
1g

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

  • Kosher salt

  • Freshly ground black 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

Direction

  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.

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