Prep 25 mins
Cook 10 mins
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!
- 1 lb ground beef
- 2 tablespoons finely grated parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (50 count) package wonton wrappers
- 1 (12 ounce) can tomato soup, undiluted
- 1⁄2 cup water
- 1⁄2 cup tomato sauce
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4-1⁄2 teaspoon sugar
- 1 teaspoon dried parsley
- 1⁄4 cup cheddar cheese, grated
- salt and pepper
- Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
- 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!
- 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.
- Meanwhile, bring a large pot of salted water to a boil.
- Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
- Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
- Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
- Toss the ravioli and sauce together in a large bowl and serve.
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.