Beef ravioli

Beef ravioli



Prep Time


Cook Time



250 g lean beef mince

50 g semi dried tomatoes

125 g fresh ricotta

0.25 cup chopped Italian parsley

48 x 8cm square wonton wrappers

375 ml tomato based pasta sauce, arrabbiata flavor

shaved parmesan and fresh basil leaves to serve


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