MEAT AND SPINACH RAVIOLI FILLING RECIPE | ALLRECIPES
My grandmother made this when I was young. Just found her old recipe book with it in it.
Provided by Sherrie Durkee
Categories Italian Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 150 ravioli
Number Of Ingredients 9
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.
Nutrition Facts : Calories 106.9 calories, CarbohydrateContent 1.6 g, CholesterolContent 32.8 mg, FatContent 8.2 g, FiberContent 0.2 g, ProteinContent 6.5 g, SaturatedFatContent 2.3 g, SodiumContent 124.1 mg, SugarContent 0.2 g
CHICKEN AND SPINACH RAVIOLI RECIPE | ALLRECIPES
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories Italian Recipes
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, CarbohydrateContent 102.4 g, CholesterolContent 147.8 mg, FatContent 15.3 g, FiberContent 7.4 g, ProteinContent 19.7 g, SaturatedFatContent 6.8 g, SodiumContent 1345.8 mg, SugarContent 16.7 g
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