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Beef Ravioli



Prep Time


Cook Time



250 glean beef mince
50 gsemi dried tomatoes
125 gfresh ricotta
0.25 cupchopped Italian parsley
48 x 8cmsquare wonton wrappers
375 mltomato based pasta sauce, arrabbiata flavor
shaved parmesan and fresh basil leaves to serve


1Combine beef, tomatoes, ricotta and parsley. Divide into 24 portions.
2Lay half of the wrappers on a flat board. Top each with one portion beef mixture.
3Moisten edges of wonton wrappers. Top with remaining wrappers and press edges gently together.
4Place in single layer on baking paper to prevent sticking.
5Bring large pan of water to the boil. Cook ravioli in rapidly boiling water for 7 minutes until softened and filling is cooked. Drain well.
6Meanwhile heat pasta sauce over low heat until boiling.
7Serve ravioli in shallow bowls topped with pasta sauce, shaved parmesan and fresh basil leaves.


Work quickly with wonton wrappers as they will dry out if left uncovered.
Square wonton wrappers are available in most supermarkets or Asian grocery stores.
Fresh ricotta is readily available. If using packaged ricotta it may need to be drained.

Recipe suggessions based on what you have in your fridge.

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