Title: Veal and Spinach Ravioli Stuffing
Categories: Pasta Ethnic Meat
Yield: 4 Servings

1	c	Veal, cooked, minced
2	tb	Shallots, finely chopped
1	ts	Sage
1/4	ts	Mace or nutmeg
1/2	c	Spinach, chopped
1/2	ts	Black pepper
1	tb	Dry sherry
1/4	c	Parmesan, grated

Place all ingredients in a large mixing bowl and combine thoroughly. Fill ravioli with mixture.

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