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    You are in: Home / Recipes / Chef Boyardee Beef Ravioli Recipe
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    Chef Boyardee Beef Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    MizEmerilLagasse's Note:

    When I made this recipe I had no idea that it would turn out to taste like Chef Boyardee, but it did, and it was really good too!

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    Units: US | Metric

    For Ravioli

    For Sauce


    1. 1
      Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
    2. 2
      Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
    3. 3
      Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
    4. 4
      Meanwhile, bring a large pot of salted water to a boil.
    5. 5
      Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
    6. 6
      Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
    7. 7
      Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
    8. 8
      Toss the ravioli and sauce together in a large bowl and serve.

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    Ratings & Reviews:

    • on January 17, 2005


      I have made this three times. The first time, I made it as stated in recipe. It tasted a little too much like tomato sauce and there wasn't really enough sauce for my family's taste. The second go at it, I doubled the sauce except for the tomato sauce. It was better but still lacked something and still not enough sauce for us. The third time, I made it and tripled the sauce except for the tomato sauce, still only used 1/2 cup. I added 5 crackers soaked in 1/2 cup of water to the meat and left it raw. The water made the meat easier to form in the wontons. I used one wonton wrapper with 1 teaspoon of filling in it and folded it in half, pressed the filling flat leaving just enough of the wonton exposed to get a seal on the edge, then boiled them 6 or 7 at a time for 8 minutes. With less meat, added water and having it flattened, the meat did get done. Then I layered the cooked wontons and sauce in a 9 X 13 baking dish and covered it with foil. Placed it in the refrigerator overnight and baked it for 40 minutes @ 350° the next day when I was ready for supper. The baked one was the best. It does taste similar to Chef Boyardee as best I can remember but it has been about 8 years since I have eaten it. My children were greatful to get ravioli again (we don't eat canned or processed meat any more) and insisted it get 5 stars just because they get ravioli. Oh, I also browned about two tablespoons of the meat filling and put it in the sauce it was a nice addition. Sorry for the lengthy review. I will continue to tinker with it until it is perfect for my picky eaters but can't thank you enough for giving me a place to start.

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    Nutritional Facts for Chef Boyardee Beef Ravioli

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.9
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 9.0 g
    Cholesterol 95.7 mg
    Sodium 1651.8 mg
    Total Carbohydrate 75.6 g
    Dietary Fiber 3.7 g
    Sugars 9.8 g
    Protein 36.0 g

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