Rating: 4.5 stars
41 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
additional:
10 mins
total:
40 mins
prep:
15 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; carbohydrates 1.6g; fat 8.2g; cholesterol 32.8mg; sodium 124.1mg. Full Nutrition
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