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

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
15
Yield:
150 ravioli
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

Nutrition Facts

107 calories; protein 6.5g 13% DV; carbohydrates 1.6g 1% DV; fat 8.2g 13% DV; cholesterol 32.8mg 11% DV; sodium 124.1mg 5% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2010
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! Read More
(93)

Most helpful critical review

Rating: 2 stars
01/02/2019
Improved recipe at the end. Draining off the beef fat results in a dry crumbly filling after cooking the ravioli only drain half (if using 80% grass fed or just use 90% lean). Overall bland badly needs ricotta or some other creamy cheese. My Improved Recipe: Add 3/4 cup skim or whole ricotta. Halve-chop spinach and remove stems leave at 1 1/2 cup (or up it to 2 cups if you don't process the spinach). Read More
41 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/17/2010
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! Read More
(93)
Rating: 4 stars
03/04/2010
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. Read More
(37)
Rating: 4 stars
12/06/2010
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. Read More
(26)
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Rating: 5 stars
12/26/2011
For the last 6 months, I have been craving the Raviolis, I always ate as a child. I had no idea how to make them. I bought every frozen brand I could find and tried them all, but none was even close to my memories. I tried making from scratch, but the texture was all wrong, and my dough was so thick it was disgusting! Then my son gave me a pasta roller yesterday for Christmas, so I went online to find raviloi recipes that were made of beef and had a smoother texture. I FOUND IT with this one! I made a very small batch to start out and used the accompany pasta dough recipe. They tasted just like I remembered! I made another batch after that. I did use some sausage as a few others recommended and the olive oil. I am freezing most of them so I can eat them whenever I want with my fresh canned Marianna Sauce that tasted like my childhood. That took some trail and error, but now with my sauce readily available and this recipe, I can relive one of my favorite meals as a child. I was so excited to rate this recipe that I became a supporting member tonight. to whomever submitted this recipe, you have my deepest thanks, (but not the few lbs, I will probably gain from eating so many of them!) Read More
(22)
Rating: 5 stars
11/14/2011
Wow! This was fantastic. I have to give a caveat though. I used sausage instead of beef. Just a regular old tube of mild breakfast sausage. The recipe was perfectly sized for one recipe of pasta dough in my ravioli maker. The flavors and consistency were divine. I think I will make about 1000 of these next time and freeze them so I can eat them whenever I want. SOOOOOO GOOOOOD. Read More
(10)
Rating: 5 stars
07/17/2011
use garlic powder Read More
(7)
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Rating: 5 stars
04/05/2010
This recipe was very time consuming but delicious - well worth the wait! We will be making it again. Read More
(7)
Rating: 4 stars
09/28/2011
This was pretty good. put in stuffed shells and topped with homemade tomato basil sauce and mozzarella cheese. Made enough filling to do two full meals froze the second one for another time. Read More
(7)
Rating: 5 stars
02/07/2011
Delicious! Our ravioli pasta was too thick but the filling was delicious. Read More
(6)
Rating: 2 stars
01/02/2019
Improved recipe at the end. Draining off the beef fat results in a dry crumbly filling after cooking the ravioli only drain half (if using 80% grass fed or just use 90% lean). Overall bland badly needs ricotta or some other creamy cheese. My Improved Recipe: Add 3/4 cup skim or whole ricotta. Halve-chop spinach and remove stems leave at 1 1/2 cup (or up it to 2 cups if you don't process the spinach). Read More