THREE-MEAT FILLING
About 4 cups
Use to fill ravioli, tortellini, or cannelloni. Serve with a tomato sauce or Roasted Red Pepper Sauce.
Heat in a medium skillet over medium-high heat:
- 2 tablespoons butter or olive oil
When the butter or oil is hot, add:
- 12 ounces ground chicken, turkey, pork, or a combination
- ½ small onion, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cook, stirring often and breaking up the ground meat, until the mixture is browned and cooked through, about 5 minutes. Stir in:
- ¼ cup dry white wine
Bring to a boil, scraping up the browned bits on the bottom of the skillet. Remove from the heat and let cool. Scrape the meat mixture into a food processor along with:
- 1½ cups grated Parmesan (6 ounces)
- 4 ounces mortadella or bologna, chopped
- 3 ounces prosciutto, chopped
- Pinch of grated or ground nutmeg
Process until finely chopped and well blended. Taste and adjust the seasonings. The filling can be covered and refrigerated for up to 2 days.