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.


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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