|CLASSIC pasta||meat and spinach filling for ravioli|
is a simple meat and spinach filling that keeps the flavor of the cooked
for the filling:
Meat note: any combination of chopped veal, pork and beef to make a half pound will do.
Clean the spinach. Boil it in salted water until limp. Squeeze dry, and chop roughly. (One can use an equivalent of frozen spinach. Cook it according to the directions on the package).
Heat the butter in a sauté pan over medium heat. Mince the garlic and add it, cooking until it starts to sizzle. Turn the heat to medium-high, and add the veal and pork, stirring constantly. Cook until it is well browned. Take off heat and cool. Put the meat and the juices from the pan into a blender with the spinach and the prosciutto. Pulse it to get a rough texture.
Pour the mixture into a bowl and add the parmesan, the egg, the nutmeg, the Marsala, and salt and pepper to taste. Mix very thoroughly and set aside.
See how to make ravioli for the basic recipe; this is your filling.
We find that a very simple sauce, which can be just butter; or butter and sage, is ideal for this pasta.
For the butter sauce: use a stick and a half of butter (three-eights of a pound). Put in a saute pan over low heat; do not let the butter brown. When the ravioli are ready, put them on the individual serving dishes. Add the melted butter on top. Also add a tablespoon or so of freshly grated parmesan.
For the butter and sage sauce: melt one quarter pound of butter over low heat. Do not brown. Add two tablespoons of freshly chopped sage. Cook and stir for two minutes. Add a touch of salt and pepper. Place the ravioli on the individual serving dishes. Pour the butter and sage sauce over them. Add a tablespoon of freshly grated parmesan. Add a sage leaf or two for decoration.