Don’t be alarmed by the thought of making your own ravioli. Using wonton wrappers makes it much simpler than it seems, and the outcome is well worth it! You have the option of boiling or baking these beef ravioli. Make two batches, some of which can be frozen for later.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 15 ravioli |
Ingredients
- ½ pound ground beef
- ¼ medium onion, chopped
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 1 (15 ounce) container ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped fresh parsley
- 1 large egg
- 1 tablespoon all-purpose flour, or as needed
- 30 wonton wrappers
- 1 large egg yolk, beaten
Instructions
- Combine ground beef, onion, garlic, salt, and pepper in a skillet over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain off excess fat.
- Transfer beef mixture to a large bowl; mix in ricotta cheese, Parmesan cheese, parsley, and egg until thoroughly combined.
- Line a baking sheet with parchment paper and lightly dust with flour. Place 15 wonton wrappers onto a lightly floured surface.
- Spoon about 1 tablespoon filling into the center of a wrapper. Dip your index finger into beaten egg yolk and smear a light coating of yolk all around the edge of the wrapper. Place an unfilled wrapper on top of the filling and lightly press the two wrappers together. Pick up the ravioli gently in your hand and pinch the edges together tightly, squeezing out any air. Seal and crimp the edges with a fork, then place onto the prepared parchment paper. Repeat to make remaining ravioli.
- Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain and serve.
Nutrition Facts
| Calories | 641 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 13 g |
| Sodium | 821 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Good stuff and nowhere near as messy as making my own dough. Gonna use Italian sausage next time & add some fresh spinach.
My pasta dough: 1C AP flour, 2 eggs, .5t salt Make a well with flour. Beat the eggs and salt together until the egg whites and egg yolks are well blended. Slowly incorporate the egg mixture into the flour until it becomes a dough. You may not use all of the egg mixture. I followed the rest of the recipe as it was. It does not need cream cheese. (Not sure why you need to make it sweet?) Recipe was delicious. I am not sure what I could do to improve it besides boiling the pasta in stock to lend more flavor.
This is yummy. My whole family enjoyed it. I made it with a creamy tomato ravioli sauce. Thanks for sharing
I followed this recipe to a “T” as far as the filling goes, and that’s what it’s really about so I feel fair in rating. I did not use wonton wrappers but instead made my own pasta dough for the ravioli as I make ravioli a lot. This filling was so good and creamy! I really liked the amount of garlic and the fresh parsley gave it a tiny bit of color and just a touch of sweetness. The filling made a lot so I managed to freeze some for another time. Easy and delicious!
Although the recipe didn’t instruct to do so, I ran the cooked beef and onion mixture through my blender just to pulse it where it was not chunky. I also used fresh pasta dough and not the wonton wrapper. It didn’t have enough flavor for me. I think using an Italian sausage would be amazing though.
I used one pound of hamburger instead of 1/2 pound but didn’t change anything else. I got 28 ravioli & they were delicious. I boiled them & scooped the first batch out with a slotted spoon but this left too much water on the plate. The second batch I poured them into the strainer but most fell apart. I will try again.
I tried something slight different. I used my own pasta and used this for the filing. my hubby is critical and honest when I try new recipes. When I asked him to rate this on a scale of 0-General Taos (his fav) he gave this an 8 and asked me to make it again! that was huge for him! he loved the flavors!
These were really great! The only change I made was adding more beef as one other reviewer suggested. It did make more than 30 but that was just an added bonus 🙂 Made homemade marinara sauce and had some sourdough bread on the side and it was a wonderful meal.
I thought this had no taste unfortunately. I wouldn’t make this again.
Made this entirely from scratch for dinner for my Hunny!!! I did substitute Mozzarela cheese for the ricotta and seasoned the beef while browning off with a hodge podge of toasted spices in the warming oil. Probably never be able to duplicate the seasoning, but the raviolis turned out perfect. Just when you add them to the boiling water make sure to not overfill them or they will burst and dump their contents into your boil water. Definitely a do again recipe from the thumbs up Hunny and my son both gave the results. I used the site recipe for the dough too, so it was a complete scratch meal about 2 1/2 hors start to finish…
Loved this idea. I used portebella mushrooms instead of ground beef. It took longer to assemble than I thought. However now that I know what I am doing I’ll do it again.
Delicious!! I had a little extra time so boiled and baked. My husband & I both agree baked is better. Changed to actually recipe were as follows: white pepper to taste, smoky salt to taste, used ground turkey instead of beef. To bake, 350 for around 9 mins, just til the edges brown. Before baking I washed them with a light coating of canola oil, mainly because the wontons looked a little dry.
This was absolutely fabulous. My husband LOVED them, and he is a big fan of toasted raviolli so to get him to say “I will run to the store for stuff if you make more”.. WOW! My boys even helped with making these and loved the wonton wrappers. Innovative, easy, and delish. Can’t ask for more than that! ***ALSO, we fried ours in veggie oil and topped with spaghetti sauce.. cruchy perfection!!
Really unappealing looking. Taste was just so so.
These were better than I expected. I was not sure about the won ton wrappers but what a great idea! I cannot wait to try some variations These took longer to prepare than indicated, but maybe I was just slower. I served mine with a pesto sauce. yummy!
Perfect! The whole family loved it!
I have rated this once before and this still gets five stars. But, having done this once again. And having followed the recipe I ran into the same problem the second time. I followed recipe to the tee. I used Nasoya All Natural Won Ton Wrappers 12 oz for my wrappers! As the recipe is stated, I used exactly 3 ea 12 oz packages of the wrappers. So, plan accordingly. I had to make an extra trip to the store mid-way though. They are still excellant and I will continue to make them. Back to the store tomorrow for more wrappers as tomorrow will be making them with spinach. I take a few days a month for cooking for freezer storage so I can be a lazy cook when I want too.
It was good, but if you didn’t get them out quick enough the skins fell apart. I read on the won ton wrapper to bake at 375 for 10-12 minutes or until brown. I am going to try that way to finish up my mixture.
I give this recipe a 4 only because I honestly believe it needs more hamburger in it… as much as I love cheese ravioli, I do love to bite into meat also. I did as others did and added 8 oz. of cream cheese to give it a bit of sweetness. I made homemade spaghetti sauce to put over it. I baked mine and next time will boil them as I didn’t really care for the crispiness of the edges.
These tasted very good and were easy to make, although a little time consuming. I used 1/2 lowfat cheese and 1/2 regular. I boiled mine for 5 minutes.
Love this recipe, I did bake mine at 350 for 15 to 20 min. I also used cottage cheese instead of ricotta because my husband is allergic to it and mixed it with 8 oz cream cheese I also made my own ravioli dough very good