Meat and Spinach Ravioli Filling Recipe
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Meat and Spinach Ravioli Filling

By: SHERDURKEE Supporting Member (Click to learn more about Supporting Membership)
"My grandmother made this when I was young. Just found her old recipe book with it in it."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (14)

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 150 ravioli
 

Ingredients

  • 1 pound ground beef
  • 1 1/2 cups fresh spinach
  • 5 tablespoons grated Parmesan cheese
  • 1 1/4 tablespoons dried parsley
  • 1/4 cup bread crumbs
  • 1/4 cup olive oil
  • 1 large egg
  • 1/2 teaspoon garlic salt
  • 1 pinch black pepper

Directions

  1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
  2. Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
  3. The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

Footnotes

  • Editor's Note
  • For step-by-step instructions on how to make ravioli, see our Making Ravioli article.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 107 | Total Fat: 8.2g | Cholesterol: 34mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 17, 2010 by jen82383   view full review
This is just like my Italian grandmother's recipe. The only difference is to add a dash of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 4, 2010 by Doughgirl8 Supporting Member (Click to learn more about Supporting Membership)  view full review
This was very good. I used the larger holes on my grinder but think I'll go for the finer...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 6, 2010 by PrimeChef   view full review
Filling is a good base to start with. I was however only able to get about 30 raviloi not 150....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 5, 2010 by missj   view full review
This recipe was very time consuming, but delicious - well worth the wait! We will be making...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 26, 2011 by jasatt Supporting Member (Click to learn more about Supporting Membership)  view full review
For the last 6 months, I have been craving the Raviolis, I always ate as a child. I had no...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 17, 2011 by massageldy   view full review
use garlic powder
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 28, 2011 by BethAnne923   view full review
This was pretty good. put in stuffed shells and topped with homemade tomato basil sauce and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 7, 2011 by electronlinda   view full review
Delicious! Our ravioli pasta was too thick, but the filling was delicious.
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 14, 2011 by megartso   view full review
Wow! This was fantastic. I have to give a caveat though. I used sausage instead of beef. Just...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 23, 2011 by AnnetteH   view full review
This recipe is very similar to mine, but I was looking for a smoother consistency. Never...

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