Recipe by Bird
"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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salt and ground black pepper to taste
1 (15 ounce) container
freshly grated Parmesan cheese
finely chopped fresh parsley
egg yolk, beaten
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 from the rolling water. I'd love to know how they come out baked so if you try this please share the results!
Really unappealing looking. Taste was just so so.
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 own ravioli dough very good
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.
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.
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. We made the dough in my food processor and it turned out wonderful. I would recommend this recipe to anyone that wants to try ravioli, my boys are meat eaters and if I were to make cheese ravioli, they would be asking for the meat sauce, with the beef in the ravioli, they were satisfied. It still is a delicate pasta, try it you won't be dissappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Homemade Beef and Ricotta Ravioli
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 236
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