I don’t know about you, but I remember growing up as a child and eating BEEF RAVIOLI CAN for lunch. Then when Suzzie was little, I would fix this for her for lunch as well. Even though restaurants sold Beef Ravioli I never ordered them.
March 20th is National Ravioli Day!
One day we were grocery shopping and I wanted to make Suzzane and I something different for dinner. While in Walmart I found Rana Italian Sausage Ravioli and Cheese. I purchased the Beef with Prego Italian Sauce Flavored with Meat Sauce. Since that day it’s become a staple in our home.
Even though Charlie doesn’t like it that much at times he will eat Ravioli with me. As I was looking through the Holidays for this week, I found out its National Ravioli Day. I thought if we prepared our own Ravioli in Charlie’s homeschool cooking class both Charlie and David might be more apt to eat this with me.
Would you like to join us for dinner this evening as we will be preparing Easy Homemade Beef and Ricotta Ravioli, a Salad and Garlic Bread then for dessert Charlie said he might make a Chocolate Cake or Brownies. If Charlie makes a Cake, I’m going to try and get Charlie to prepare a Chocolate Spice Cake or Chocolate Mayonnaise Cake. If you come to dinner this evening which dessert, would you prefer and why?
Easy Homemade Beef and Ricotta Ravioli
- ½ pound ground beef
- ¼ onion, chopped
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 1 (15 ounce) container ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped fresh parsley
- 1 egg
- 30 wonton wrappers
- 1 egg yolk, beaten
Instructions
- Step 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.
- Step 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.
- Step 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.
Thank you,
Glenda, Charlie and David Cates
