Four-Meat Filling the Editors of Publications International, Ltd.
This recipe is part of the recipe for Four-Meat Ravioli
|5||ounces fresh spinach, cleaned, cooked and squeezed dry|
|2||boneless skinless chicken breasts (about 4 ounces each), cooked|
|3||ounces prosciutto or cooked ham|
|1-1/2||ounces hard salami|
|6||ounces ground beef|
|1/2||cup chopped fresh parsley|
|1/4||teaspoon ground allspice|
- Mince spinach, chicken, prosciutto, salami and garlic; combine in medium bowl with beef, parsley, eggs, allspice and salt. Mix well.
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