Veal Filling for Ravioli

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Preparation info

  • Enough for

    8 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds braised veal
  • ¾ pound cooked fresh salami (available in Italian markets)
  • 1 pound spinach, cooked, pressed dry and chopped
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper


  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.

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