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veal and spinach filling for tortellini

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Tortellini are most frequently stuffed with a meat, spinach or a cheese filling. Here is a meat and spinach combination that provides a wonderful balance for whatever sauce you wish to use.

for the filling:

two tablespoons butter
one tablespoon olive oil
one garlic clove, peeled and minced
one teaspoon chopped rosemary
eight ounces ground veal
eight ounces ground pork
one 10-ounce package of frozen chopped spinach, thawed, squeezed dry
one egg
one-half cup freshly grated parmesan
salt and pepper

Heat the butter and oil in a sauté pan over medium heat. Add the garlic. When it starts to sizzle add the rosemary, and a few seconds later the meat. Add salt and pepper. Brown the meat thoroughly five minutes or more.

Add the spinach and cook for another two minutes. Remove from the heat and run the mixture through a pulse or two on the food processor.

Put in a mixing bowl, add the egg, and the parmesan, and mix well. taste for salt and pepper and set aside, refrigerating if you are not going to use it right away.

>>option: obviously, fresh spinach is better. Use one pound, thoroughly washed, squeezed dried and chopped. Sauté it and then roughly chop it, before adding to the mixture.