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Easy Homemade Beef and Ricotta Ravioli


"Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired."
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40 m servings 641 cals
Original recipe yields 3 servings (15 ravioli)


  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
  2. Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
  3. To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

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Read all reviews 26
  1. 28 Ratings

Most helpful positive review

I am the author of this and I boiled mine in batches of 5 for about 3 minutes/batch. I brought a large pot of water to a boil and then turned it down to low so that the raviolis didn't burst fro...

Most helpful critical review

Really unappealing looking. Taste was just so so.

Most helpful
Most positive
Least positive

I am the author of this and I boiled mine in batches of 5 for about 3 minutes/batch. I brought a large pot of water to a boil and then turned it down to low so that the raviolis didn't burst fro...

I made these today and they were awesome!! I did boil them in beef broth and i added some mozzarella to the mix to make it tastier with some italian season mix also. very very good. thank you

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 o...

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. o...

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 t...

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.

This was "The Best" ravioli that our family has ever had! It does take a little bit of time to put together, but was worth the time. We made the recipe as written, I wouldn't change a thing. ...

These are SO good!! I served them with my home made sauce and it was delish! The ONLY thing I added was 8 oz of cream cheese. It gave it a bit of a sweet taste. (This was in addition to the rico...

Cook them in a reduced beef stock. Wonderful.