Ed Seghesio's Spinach, Veal & Parmesan Ravioli Filling

Pairs well with: Home Ranch Zinfandel

Ed is no stranger to the kitchen. He learned from his mother how to roll a perfect ravioli and this is what he remembers stuffing his raviolis with as a kid growing up on Home Ranch.

INGREDIENTS

¾ lb fresh spinach (or 10 oz frozen spinach)
3 T butter
4 T onion, finely chopped
¾ lb ground veal
3 eggs
Nutmeg, pinch
½ cup grated parmesan cheese

TECHNIQUE:

1. Cook spinach until tender.
2. Drain and squeeze out as much water as possible. Chop finely.
3. Sauté onion in the butter until translucent.
4. Add ground veal; continue cooking over medium heat until browned.
5. In a bowl, combine all ingredients until well incorporated.
6. Season with salt and pepper.