¾ lb ground pork and veal
½ cup chopped spinach
½ cup ricotta cheese
½ cup grated Parmesan
1 T. chopped parsley
1 egg
salt and pepper

Chop meat in food processor or grinder. Fry meat until well browned and drain. Wash and squeeze dry spinach thoroughly and chop very fine. Mix all ingredients.

Refrigerate until ready to use as ravioli filling. This filling can also be used for stuffing shells or between sheets of lasagna.