Four-Meat Filling

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
1 clove garlic
6 ounces ground beef
1/2 cup chopped fresh parsley
2 eggs
1/4 teaspoon ground allspice
1/4 teaspoon salt


  1. Mince spinach, chicken, prosciutto, salami and garlic; combine in medium bowl with beef, parsley, eggs, allspice and salt. Mix well.

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