Meat and Spinach Ravioli Filling

Meat and Spinach Ravioli Filling

Sherrie Durkee 0

"My grandmother made this when I was young. Just found her old recipe book with it in it."

Ingredients 40 m {{adjustedServings}} servings 107 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Crustless Spinach Quiche

See how to make this quick-and-easy brunch classic.

Easy Butternut Squash Ravioli

See how to make surprisingly simple squash ravioli.

Rate recipe

Your rating


Reviews 26

  1. 31 Ratings


This is just like my Italian grandmother's recipe. The only difference is to add a dash of nutmeg, and use 2 more eggs and omit the olive oil. She also used fresh garlic and a half an onion. It's a Christmas day tradition!


This was very good. I used the larger holes on my grinder but think I'll go for the finer texture next time. I only filled enough ravioli for one meal (it was getting late) and I barely made a dent in the filling; I should have enough ravioli to freeze for several meals. Instead of garlic salt, I used fresh garlic (and salt); I also used a handful of chopped fresh parsley instead of dried. I made it with the Fresh Semolina and Egg Pasta dough recipe and served it with a vodka tomato cream sauce.


Filling is a good base to start with. I was however only able to get about 30 raviloi not 150. And I also use fresh garlic and onion. I cooked them with the ground beef. I also added some Italian seasoning.