Place the thawed spinach between paper towels and squeeze out all of the water.

In a large fry pan, cook the ground beef in the olive oil and butter until done. Add the spinach and season with salt, pepper and garlic powder. Don't be shy with the seasonings. If there is a lot of moisture in the meat mixture put it in a strainer and make sure to get the juice out.

Place the meat mixture in the bowl of a food processor and pulse several times until the meat is the same consistency.

In a large bowl add the ricotta and mix it with the eggs, parsley and Parmesan cheese until smooth.

Add the spinach/meat mixture and mix well. Chill in the refrigerator for about 30 minutes. This makes it easier to handle.

Assemble your ravioli as you normally would or as we did in our Italian ravioli recipe --https://allourway.com/2014/08/24/homemade-italian-ravioli-meat-cheese-filling/ This time we added another step. We painted a little of the egg wash along the edges of the ravioli before adding the top sheet. Sometimes, although it is very rare, I have the tendency to overfill and a part of the ravioli edge doesn't seal properly. The egg wash helps make a firmer seal. You may eliminate this step if you wish.

Prepare ravioli as you normally would or freeze on cookie sheet lined with wax paper and when they are frozen package them in an air-tight freezer container.