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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.

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