Thursday, April 7, 2011 04:08 pm
Chicken and spinach ravioli filling
- 1 c. finely chopped cooked chicken
- 1 c. finely chopped spinach (about 1 10 oz. package, squeezed dry)
- 1/2 c. bread crumbs
- 1/2 c. freshly grated parmegiano reggiano, or aged asiago
- 1/4 c. minced Italian flat-leafed parsley
- 4 cloves minced garlic, or to taste
- 2 eggs
- kosher or sea salt and freshly ground pepper to taste.
Mix all ingredients together. Allow to stand for about 30 minutes to blend flavors.