When I was little, my grandmother used to make this. Just discovered it in her old recipe book.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 15 |
| Yield: | 150 ravioli |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 124 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe! Super easy and fun to make!!
This turned out awesome. My kids couldn’t get enough! I made them three days in a row all from one batch. I used my meat grinder with the finest plate and it was perfect. I made just as written except I added more spinach, probably another half of what it called for.
I did a trial run for lunch and all I can say is WOW! This filling is so flavorful by itself the raviolis didn’t even need sauce. I followed the recipe exact, the only change was that I used italian seasoned breadcrumbs since I don’t have plain on hand. This is a really solid recipe that yields flavorful and light ravioli. Next time I will maybe add some onions as well. Thanks!
tasted good but used the wrong dough
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).
Made a large batch of this today. After reading the reviews, I too added fresh garlic, nutmeg and 1/2 a chopped onion (which was browned with the ground beef), and fresh chopped parsley. Dough made in food processor and then run through pasta machine and put on ravioli frame. Once made, I laid them out on a cookie sheet and placed into freezer until partially frozen. Then put into a gallon sized zip lock bag. Served up with a Garlic Alfredo and Mushroom sauce. Excellent!
Thanks for posting! I have made this several times now omitting the bread crumbs and adding sautéed garlic and onion. As another person mentioned, adding a small pinch of nutmeg gives it a boost also.
My family loves this recipe! But it’s just for special occasions because it takes so long to make them.
Followed the directions and it came out lovely. Will definitely make again.
Great meat filling I used this meat filling for my ravioli I added chopped onion red and green bell peppers to this and of course some fresh garlic along some nutmeg oregano and basil and came out great loved the flavors thanks for sharing !
Very good. made some homemade pasta and hooked up my ravioli maker along with homemade tomato sauce from the garden tomatoes. A lot of work but I only have one word, YUM!!!!!
this is really good, i used wonton wrappers for ravioli and it was so delicious and quick! thanks!
Perfect recipe as is.
Your grandma did good! I added a bit of garlic and onion to the meat while it was cooking but otherwise followed the recipe.
This was my first time making pasta from scratch. With fresh pasta, and this filling, it was fantastic!
I was impressed at how tasty this was, I got about 75 mini ravioli with this but I only used 1/2 the recipe. Excellent!
Awesome recipe! I used lamb instead of ground beef and my fiance can’t get enough of them. I did sweat some onion before browning the meat and used my blender as i don’t have a food processor, I would recommend chopping up your fresh spinach though before cooking to make it easier on your food processor or blender. haha.
Used wonton wrappers for the pasta to speed things up. Added fresh minced onion and garlic when browning beef. Cooked at a slow boil for 4 minutes then into a tomato sauce to stay hot while cooking the rest. Loved the results! Putting the meat mixture in the food processor worked very well. Do not over process or it will be pasty.
this reciped was just okay.
This was delicious! I sauteed some onions and used fresh garlic rather than garlic salt. Yum – this will be a favorite! We served with Spicy Vodka Sauce
Very good!