Home / Articles / Food & Drink / Recipes by Julianne / Chicken and spinach ravioli filling
Print this Article
Thursday, April 7, 2011 04:08 pm

Chicken and spinach ravioli filling

art8515
  • 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.

Log in to use your Facebook account with
IllinoisTimes

Login With Facebook Account



Recent Activity on IllinoisTimes

Calendar

  • Thu
    24
  • Fri
    25
  • Sat
    26
  • Sun
    27
  • Mon
    28
  • Tue
    29
  • Wed
    30