Meat And Spinach Ravioli Filling
Emeril lagasse, american celebrity chef, author, and television personality who by the early 21st britannica, the editors of encyclopaedia.
Recipe Summary Meat And Spinach Ravioli Filling
My grandmother made this when I was young. Just found her old recipe book with it in it.Ingredients | Emeril Lagasse Young1 pound ground beef1 ½ cups fresh spinach5 tablespoons grated Parmesan cheese1 ¼ tablespoons dried parsley¼ cup bread crumbs¼ cup olive oil1 large egg½ teaspoon garlic salt1 pinch black pepperDirectionsHeat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.Info | Emeril Lagasse Youngprep: 15 mins cook: 15 mins additional: 10 mins total: 40 mins Servings: 15 Yield: 150 ravioli
TAG : Meat And Spinach Ravioli FillingWorld Cuisine Recipes, European, Italian,
