MEAT AND SPINACH RAVIOLI FILLING
Steps:
- 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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Liaquat Afgani 1
liaquat_a@yahoo.comRavioli is one of my favorite dishes. I'm excited to try this recipe.
Elizabeth London
london-elizabeth@gmail.comI've been looking for a good ravioli filling recipe. This one looks like it's worth a try.
Suggar Coatted
scoatted49@gmail.comI can't wait to try this filling with different types of pasta.
usa marma
u.marma@hotmail.comThis filling is a great way to use up leftover meat.
Rukum Pokhara
pokhara-r49@hotmail.comI would definitely recommend this recipe to anyone who loves ravioli.
SAMAD BHAI
bhai.s@aol.comThe meat-to-spinach ratio was perfect. I also liked the addition of ricotta cheese.
Mary Micallef
micallef1@yahoo.comI followed the recipe exactly and the filling turned out perfect.
ale xo
a.x@gmail.comI wasn't sure how this filling would turn out, but it was surprisingly good!
Alejandra Contreras
contrerasalejandra@hotmail.frI've made this ravioli filling several times and it's always a crowd-pleaser.
Ali Green
a@yahoo.comI love this ravioli filling! It's so easy to make and it always turns out great.
Abdulhaleem Mahar
abdulhaleem49@yahoo.comThis ravioli filling was a hit! The combination of spinach, meat, and ricotta cheese was delicious, and the homemade pasta dough made it even better.