Meat and Spinach Ravioli Filling

Chef Jimi Penti shares from his recipe collection: Meat and Spinach Ravioli Filling

40 m 15 servings 107 cals

1 pound ground MEAT (Beef, Italian Sausage, Lamb, Ground Squirrel, etc)
1 1/2 cups fresh spinach
5 tablespoons grated Parmesan cheese
1 1/4 tablespoons dried parsley
1/4 cup bread crumbs
1/4 cup olive oil
1 large egg
1/2 teaspoon garlic salt
1 pinch black pepper

Heat a large skillet over medium-high heat and stir in the ground MEAT. Cook and stir until the MEAT 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 MEAT 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.

Main Menu - Chef Jimi Penti’s Recipe Database!

Chef Jimi is an Amazon Associate and uses the tools he advertises on his site. Your support of his efforts by purchasing through the following Links is appreciated!