EASY BEEF RAVIOLI


What makes this recipe so easy is the use of the wonton wrappers to make the ravioli. This recipe makes about 48 ravioli. The wonton wrappers usually come 50 to a package.  After stuffing the ravioli they can be frozen. I always keep a zip lock bag of them in my freezer for a quick dinner.

 

3 tbsp olive oil

1 cup diced yellow onion

4 cloves garlic

¼ cup diced carrot

2 stalks celery diced

1 pound ground beef

¼ cup tomato sauce

¼ tsp allspice

¼ tsp dried oregano

¼ tsp dried basil

Salt and pepper to taste

¼ cup grated Romano cheese

½ cup Italian bread crumbs

1 egg

1 package round wonton skins

 

Place onions, garlic, carrots and celery in food processor. Pulse vegetables to puree. Heat oil in a large sauté pan then add vegetables and cook over medium heat for 5 minutes. Add ground beef, tomato sauce, allspice, oregano and basil to pan and cook for an additional 5 minutes. Season with salt and pepper. Remove pan from the heat and allow the mixture to cool.  Place cooled mixture into a food processor. Add the cheese, bread crumbs and egg. Pulse mixture 10 times until it becomes a smooth paste. You should no longer see the beef crumbles. Now you are ready to stuff your ravioli.

I use the round wonton wrappers.

take small scoop and place on a plate and cut in half.

Place 1 half on wonton wrapper then wet edge with water on your finger.

Fold in half and seal by pinching tightly. Place on a cookie sheet with a damp towel until you are ready to cook them.

Cook ravioli in a pot of rapidly boiling salted water. When they rise to the top add 1 cup of cold water to the pot. The ravioli  will go back to the bottom of the pot. When they rise a second time they are ready. If you are going to freeze, place tray of uncooked ravioli in freezer for 15 minutes.  Then place ravioli into a large zip lock bag. This keeps them from sticking together  in the freezer.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

2 Responses to EASY BEEF RAVIOLI

  1. Pingback: Sweet Pea Ravioli in a Butter Sauce | A HEALTHY LIFE

  2. Pingback: Roasted Wonton Ravioli stuffed with Chestnuts and Mascarpone Cheese | LauraLovingLife

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