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My review
Meat and Spinach Ravioli Filling
2
Sherrie Durkee
"My grandmother made this when I was young. Just found her old recipe book with it in it."
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Ingredients
40 m servings 107Original recipe yields 15 servings (150 ravioli)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 3137 Ratings
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Most helpful positive review
12/15/2010
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'...
Most helpful critical review
1/2/2019
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...
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12/15/2010
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'...
3/3/2010
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 d...
12/4/2010
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 Italia...
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...
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...
9/28/2011
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.
4/4/2010
This recipe was very time consuming, but delicious - well worth the wait! We will be making it again.
2/5/2011
Delicious! Our ravioli pasta was too thick, but the filling was delicious.