Meat Ravioli Filling
This beef builds ground veal and cooked spinach into a comforting meal you can have ready in about 60 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and food processor. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Melt the butter in a skillet over medium heat and cook the finely chopped onion until soft and golden, about 6 minutes.
- Add the ground veal, breaking it up with a spoon, and cook until it is no longer pink and has reached an internal temperature of 160°F (71°C), about 8 to 10 minutes.
- Squeeze the cooked spinach very dry, chop it finely, and stir it into the veal, then let the mixture cool to room temperature.
- Transfer the cooled mixture to a bowl and stir in the grated parmigiano reggiano, ground nutmeg, salt, and black pepper.
- Beat the eggs and mix them in thoroughly to bind the filling, which should be moist but hold its shape on a spoon.
- For a finer texture, pulse the filling briefly in a food processor, then chill it for at least 30 minutes before piping or spooning it into your fresh pasta to make ravioli.
You'll use: Frying pan / skillet · Food processor
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Meat Ravioli Filling take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Meat Ravioli Filling is an original recipe developed in-house by Consomee. Photo: Pork ravioli, Hangang, Paris 002.jpg by Guilhem Vellut from Paris, France, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.