6 lb. pork roast
3 lb. veal or beef roast
1 (15 oz.) spinach, drained
3 med. onions
4 cloves garlic
1/4 cup fresh Italian parsley
4 eggs
1 c. grated Parmesan cheese

Roast the meat in one stick (1/4 lb) butter.

When roast is tender, remove the meat, saving the drippings. When meat is cool, grind. Put in bowl.

Grind/chop onions and garlic. Add to the drippings. Grind spinach and parsley, add to the onions and fry about 5 minutes. Add ground meat, eggs and cheese, and salt and pepper to taste. Mix well. Make a small patty and fry it; taste and adjust seasonings.

Makes enough filling for approximately 100 average sized ravioli. Extra filling may be frozen and used another time.

May be used to fill meat turnovers, too.