Total Time
35mins
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!

Ingredients Nutrition

Directions

  1. Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
  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. 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. Meanwhile, bring a large pot of salted water to a boil.
  5. Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
  6. Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
  7. Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
  8. Toss the ravioli and sauce together in a large bowl and serve.
Most Helpful

5 5

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.