Meat and Spinach Ravioli Filling

4.6
(42)
35 Reviews
6 Photos

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

Submitted by Sherrie Durkee
Updated on September 25, 2022
close up view of Meat and Spinach Ravioli Filling on a green plate
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Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
15
Yield:
150 ravioli
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Ingredients

Original recipe (1X) yields 15 servings

  • 1 pound ground beef

  • 1 ½ cups fresh spinach

  • 5 tablespoons grated Parmesan cheese

  • 1 ¼ tablespoons dried parsley

  • ¼ cup bread crumbs

  • ¼ cup olive oil

  • 1 large egg

  • ½ teaspoon garlic salt

  • 1 pinch black pepper

Directions

  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.

70 home cooks made it!

Nutrition Facts (per serving)

107 Calories
8g Fat
2g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 107
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 12%
Cholesterol 33mg 11%
Sodium 124mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 7g 13%
Vitamin C 1mg 1%
Calcium 31mg 2%
Iron 1mg 5%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.