Best 3 Beefy Baked Ravioli Recipes

Indulge in a delightful culinary journey with our "Beefy Baked Ravioli" recipe, a symphony of flavors and textures that will tantalize your taste buds. This hearty and comforting dish features tender ravioli swimming in a rich and savory beef sauce, generously topped with melted cheese for an irresistible golden-brown crust. If you're craving something lighter, our "Easy Baked Ravioli with Spinach and Cheese" offers a vegetarian alternative, packed with fresh spinach, creamy cheese, and a crispy breadcrumb topping. For those who love a touch of spice, our "Cheesy Baked Ravioli with Spicy Tomato Sauce" delivers a flavor fiesta with its zesty tomato sauce and gooey cheese filling. And for a fun twist, try our "Air Fryer Ravioli with Marinara Sauce," a healthier version that utilizes the air fryer to create crispy ravioli with a flavorful marinara dipping sauce.

Here are our top 3 tried and tested recipes!

EASY CHEESY BEEFY RAVIOLI

Easy Cheesy Beefy Ravioli image

Provided by Sunny Anderson

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound cooked shredded chuck roast (or freshly ground chuck)
8 ounces shredded Parmesan
1 clove garlic, grated on a rasp or finely minced
1/2 cup Vidalia or sweet onion pulp (grated on the large holes of a box grater)
1 teaspoon dried oregano
1 teaspoon kosher salt
24 to 30 wonton wrappers, room temperature
4 Roma tomatoes, seeded and chopped
8 ounces canned tomato sauce
1/2 cup chopped Vidalia or sweet onion (from about 1/2 large)
1 cup vodka, your favorite
1 cup heavy cream, room temperature
8 ounces shredded Parmesan
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

Easy Homemade Beef and Ricotta Ravioli image

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.

Provided by Bird

Categories World Cuisine Recipes European Italian

Time 40m

Yield 3

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g

BAKED BEEF RAVIOLI

Baked Beef Ravioli image

Make and share this Baked Beef Ravioli recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 (9 ounce) packages refrigerated cheese ravioli
1 1/2 lbs ground beef
1 large onion, chopped (1 cup)
6 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6 oz.)
1/2 cup finely shredded parmesan cheese (2 oz.)

Steps:

Preheat oven to 375°; cook ravioli according to package directions; drain well.
Return to pan; cover and keep warm.
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender; drain off fat.
Stir in undrained tomatoes, soup, basil, and oregano; gently stir in cooked ravioli.
Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart rectangular baking dish.
Sprinkle with mozzarella cheese and Parmesan cheese.
Bake, uncovered, for about 20 minutes or until heated through.

Nutrition Facts : Calories 253, Fat 15.7, SaturatedFat 7.1, Cholesterol 63.9, Sodium 347.7, Carbohydrate 8.4, Fiber 1.2, Sugar 4.4, Protein 19.4

Tips:

Choose the right ravioli. For this recipe, it's best to use a large, square ravioli that will hold the filling well. Avoid using small, round ravioli, as they can be difficult to fill and may fall apart during baking.
Make sure the filling is well-seasoned. The filling is the heart of this dish, so make sure it's packed with flavor. Use a variety of spices and herbs, and don't be afraid to add a little heat. Use high quality ground beef and add bell pepper, onion and Italian sausage.
Don't overfill the ravioli. When filling the ravioli, be careful not to overfill them. Too much filling can cause the ravioli to burst open during baking.
Use a good quality sauce. The sauce is what brings all the flavors of this dish together. Use a flavorful sauce that you enjoy, such as a marinara sauce or a creamy Alfredo sauce.
Bake the ravioli until they are golden brown. The ravioli should be baked until they are golden brown on top. This will ensure that they are cooked through and that the filling is hot and melted.

Conclusion:

Beefy Baked Ravioli is a hearty and comforting dish that is perfect for a weeknight meal. It's also a great way to use up leftover beef. With a few simple tips, you can make sure your Beefy Baked Ravioli turns out perfect every time.