1 egg
1 tbsp parsley
1/2 lb ricotta
salt and pepper
3/4 lb ground pork and veal
1/2 cup chopped spinach
1/2 cup grated Parmesan cheese

Chop meat fine in a food processor. Fry in shortening until well browned. Dry spinach and chop fine. Mix all ingredients, add salt and pepper to taste and refrigerate.

Filling is easier to work with when refrigerated. Use to fill your pasta dough when making ravioli. Can also be used to fill pastry pockets made using puff pastry.