Craig Claiborne

Veal Filling for Ravioli

Preparation info
  • Enough for

    8 dozen

    ravioli
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds braised veal
  • ¾ pound cooked fresh salami (available in Italian markets)
  • 1

Method

  1. Grind the veal and salami. Put the mixture in a mixing bowl and add the spinach.

  2. Add the eggs, cheese, and salt and pepper to taste. Blend the mixture. Use to fill ravioli.