Spinach and Chicken Filling for Ravioli

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 6 tablespoons cooked chopped spinach, pressed dry
  • ½ pound chicken, minced
  • 2 tablespoons each butter, freshly grated parmesan and dry breadcrumbs
  • nutmeg or cinnamon
  • salt and freshly ground black pepper


Sauté chopped spinach and minced chicken in butter for 5 minutes. Cool; stir in grated Parmesan and breadcrumbs. Flavour to taste with nutmeg or cinnamon, salt and freshly ground black pepper.