Chicken and spinach ravioli filling

• 1 c. finely chopped cooked chicken
• 1 c. finely chopped spinach (about 1 10 oz. package, squeezed dry)
• 1/2 c. bread crumbs
• 1/2 c. freshly grated parmegiano reggiano, or aged asiago
• 1/4 c. minced Italian flat-leafed parsley
• 4 cloves minced garlic, or to taste
• 2 eggs
• kosher or sea salt and freshly ground pepper to taste.

Mix all ingredients together. Allow to stand for about 30 minutes to blend flavors.

This article appears in Apr 7-13, 2011.