Chef Boyardee Beef Ravioli
Recreate the comforting nostalgia of classic Chef Boyardee Beef Ravioli from scratch with this irresistible homemade recipe. Featuring tender, handmade pasta sheets stuffed with a flavorful filling of seasoned ground beef, Parmesan cheese, and fresh garlic, this dish elevates a childhood favorite into a gourmet experience. The ravioli is smothered in a rich, slow-simmered tomato sauce infused with onions, basil, and a touch of sweetness for a perfectly balanced finish. While it may take a bit of time to prepare, the result is a hearty, satisfying meal that's perfect for family dinners or special occasions. Serve it fresh with an extra sprinkle of Parmesan or pair it with a crisp side salad for a complete Italian-inspired feast.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 3 units Large eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 pound Ground beef
- 1 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 2 cloves Garlic, minced
- 1 unit Egg, beaten
- 1 teaspoon Italian seasoning
- 1 28-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion, finely chopped
- 1 teaspoon Sugar
- 1 teaspoon Basil, dried
- 0.5 cup Water
Instructions
In a large bowl, combine the all-purpose flour, semolina flour, and 1 teaspoon of salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
In a skillet, cook the ground beef over medium heat until browned. Drain the excess fat and allow the meat to cool slightly.
In a bowl, combine the cooked beef, Parmesan cheese, breadcrumbs, garlic, beaten egg, and Italian seasoning. Mix well to form the ravioli filling.
Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut the dough into evenly sized squares, approximately 3 inches each.
Place a teaspoon of filling in the center of half the squares. Lightly brush the edges with water and top with another square of pasta. Press the edges together to seal, crimping with a fork if desired.
Bring a large pot of salted water to a boil and cook the ravioli in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
To make the sauce, heat olive oil in a saucepan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
Stir in the crushed tomatoes, tomato paste, water, sugar, and dried basil. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
Serve the ravioli smothered in the tomato sauce, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 332 mg | 26% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
