Sunday, January 17, 2010

Spinach + Artichoke Ravioli Filling

This is a quick and easy ravioli filling, or it can be used as a pasta topping, layered in a lasagna, or baked in a small dish as a dip. Try it, see what you can come up with, and let me know what you think.

about 13 ounces of marinated artichoke hearts (drained)
5 ounces of fresh spinach (blanched and drained)
2.5 ounces of soft goat cheese
1 egg
1/8-1/4 cup of panko breadcrumbs
salt & pepper to taste

Pulse all ingredients except the breadcrumbs in a food processor until well incorporated. Transfer to a bowl, and stir in the breadcrumbs 1/8 of a cup at a time until a dough-like consistency is achieved.


Anonymous said...
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La Tomate said...

HHMMM!! I'm going to try this tonight... :-) Thanks for sharing.