Recipe(tried): Our Ping Recipe - Ravioli filling (Genoa-style "ping")

My wife just found my family recipe cards, and I thought I'd check Google to see if anyone else had posted anything and found this thread. Here's our family recipe. It's slightly different from the recipe above, but it's delicious. We've also used the filling in lasagna and it's quite tasty. This makes a very large batch of filling, so adjust ingredients if you'd like a smaller batch. For me, it was always the spinach, romano cheese, and bread crumbs that really made the flavor. Enjoy!!

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RAVIOLI FILLING (GENOA-STYLE "PING")

1 lb ground fresh pork (not ham or sausage)
4 packages (10 ounces each) frozen chopped spinach
5 oz. cream cheese
6 large eggs, beaten
1/8 cup olive oil
1/8 cup grated Romano cheese
1 tsp garlic juice
1 tsp salt
1 tsp ground black pepper
1 lb plain dried bread crumbs (approx)

On low heat, cook crumbled pork. DO NOT BROWN. Drain away any excess fat, mash well.

In heavy pot, simmer spinach with a few tablespoons of water until thawed (about 5 minutes, best if undercooked).

Add cream cheese to be melted in hot spinach. Cool down a bit and add remaining ingredients, except bread crumbs; mix well.

Now dribble in enough bread crumbs to make filling into a good spreading consistency for each round of dough; mix well.