Chef Boyardee Beef Ravioli

Name: Chef Boyardee Beef Ravioli
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by MizEmerilLagasse

"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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Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

For Ravioli
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
For Sauce
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

directions

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.

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Reviews

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.

~SwoR~