Beef, Spinach and Ricotta Ravioli Filling

A savory beef and ricotta filling with spinach, Parmesan, and parsley for homemade ravioli or stuffed pasta. This recipe makes the filling only; pasta dough and assembly are separate.

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A filling, ready for your pasta project

This recipe prepares the beef, spinach, and ricotta mixture only. It does not include dough, rolling, sealing, or the yield of finished ravioli. Follow your chosen pasta recipe for those steps.

Keep moisture under control

Squeeze the thawed spinach firmly and drain watery ricotta. Cool the cooked beef before combining it with the cheese and eggs, then chill the mixture before filling pasta.

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Beef, Spinach and Ricotta Ravioli Filling

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A savory beef and ricotta filling with spinach, Parmesan, and parsley for homemade ravioli or stuffed pasta. This recipe makes the filling only; pasta dough and assembly are separate.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 1 batch
Course: Recipe Component
Cuisine: Italian
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 Lbs Ground Beef 80/20 preferred
  • 1 Tbsp Olive oil
  • 2 Tsp Butter Unsalted
  • 10 Oz Spinach frozen chopped, thawed and squeezed very dry
  •  
    2 Lbs Ricotta Cheese
  • 2 Large Egg
  • 2 Tbsp Parsley Chopped
  • ½ Cups Parmesan Cheese Grated
  • Garlic Powder To taste
  • Salt To Taste
  • Black Pepper To taste

Equipment

1 Non-Stick Skillet
1 Mixing Bowls (Set)

Instructions
 

  1. Thaw the spinach completely and squeeze very dry in a clean towel. Drain the ricotta if watery.
  2. Heat the olive oil and butter in a skillet. Cook the ground beef, breaking it up finely, until it reaches 160°F. Stir in the spinach and season with garlic powder, salt, and pepper. Drain excess liquid and let the mixture cool.
  3. Pulse the cooled meat mixture briefly in a food processor for a finer filling, if desired. Mix the ricotta, eggs, parsley, and Parmesan in a bowl, then fold in the meat and spinach.
  4. Cover and refrigerate for at least 30 minutes before filling pasta. Use in your ravioli recipe, cooking the filled pasta until its center reaches 165°F.

Notes

Makes 1 batch of filling. The number of ravioli depends on their size and how much filling you use; this is not a recipe for finished pasta. Chilling time is additional and included in the total. The filling contains raw egg and must be cooked after the pasta is filled; do not taste it raw. Refrigerate promptly and use within 1 day. Contains milk and egg; finished wheat pasta also contains wheat. Adapted from Marisa Franca’s Spinach Ricotta Beef Ravioli Filling at All Our Way.

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