RAVIOLI MEAT & SPINACH FILLING

150 Ravioli (8 to 10 servings)

1 lb. of minced meat (beef or beef & veal)
4 tablespoons grated Parmesan cheese
1 tablespoon of parsley flakes
1/4 teaspoon black pepper
pinch of garlic salt
4 tablespoons of cooking oil
1 1/2 cup cooked spinach
1/4 cup of bread crumbs
1/2 teaspoon of salt
1 whole large egg

Heat oil in 10 or 12-inch pan and cook meat for 6 or 7 minutes on high heat, until well done, brownish and crumbles. Add cut-up spinach and its juice, stirring continually while cooking for another minute. Place mixture in large bowl and let cool for a few minutes. Add all other ingredients. Mix well, and let stand for 10 to 15 minutes. Add all ingredients to food processor and purée to make filling smooth and easy to spread on dough.

CREAM CHEESE FILLING - "RICOTTA"

150 Ravioli (8 to 10 servings)

1 lb. "Ricotta"
2 eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons parsley flakes
1/4 cup of grated bread crumbs
1/4 cup grated Romano cheese

Mix all ingredients together until smooth and easy to spread. (If mixture is rather sticky when spreading over dough, add 1 or 2 tablespoons milk and mix well for easy spreading.)

CHICKEN FILLING

150 Ravioli - (8 to 10 servings)

2 cups cooked chicken
11/2 cups cooked spinach & juice
1/4 cup grated Parmesan cheese
1/4 cup grated bread crumbs
1 tablespoon parsley flakes
1/4 tablespoon salt
1/8 teaspoon black pepper
1 whole large egg

Mix all ingredients together in the food processor and pureé to render smooth mixture. (If mixture is rather dry, add a few tablespoons of milk and mix well until smooth and easy to spread.)