Meat and Spinach Ravioli Filling

Meat and Spinach Ravioli Filling

26
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
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Original recipe yields 15 servings

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Nutrition

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

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Directions

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  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.
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Reviews

26
  1. 31 Ratings

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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'...

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 d...

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 Italia...