Filling for ravioli with sausage mince and spinach
4 servings
30 minutes
The filling for ravioli with sausage and spinach is a true embodiment of Italian flavor. The rich and hearty filling, infused with the aroma of onion and olive oil, combines with the tenderness of spinach to create an amazing balance of taste. Milk-soaked white bread adds softness to the filling, while a drop of port wine adds a subtle sweet note. This recipe was born in the cozy kitchens of Italy, where ravioli is a symbol of family meals and hospitality. Such a filling is perfect not only for classic ravioli but also for other types of pasta or dough, creating a harmonious blend of flavors in every bite.
1
Clean the spinach from tough parts, rinse, and boil in salted boiling water for about 10 minutes. Drain the water, squeeze in a colander until the spinach is dry. Chop the leaves finely.
- Spinach: 300 g
- Salt: to taste
2
Place the crustless bread in a bowl and pour hot milk over it. Chop the onion finely.
- White bread: 50 g
- Milk: 5 tablespoon
- Onion: 0.3 piece
3
Heat olive oil in a pan, add onion and sauté on low heat, stirring, for 10 minutes. Mix in the minced meat. Remove the pan from heat and transfer the meat with onion to a bowl.
- Olive oil: 3 tablespoons
- Onion: 0.3 piece
- Sausage meat: 150 g
4
Squeeze the bread and mix it with the minced meat, sherry, beaten egg, and a pinch of salt. Mix everything well, then add the spinach. Allow the mixture to cool completely before filling the ravioli.
- White bread: 50 g
- Port wine: 1 tablespoon
- Chicken egg: 1 piece
- Salt: to taste
- Spinach: 300 g