Ravioli Burger

Cheeseburger Ravioli Burger

Like many of my greatest ideas, this one came to me in a dream. A beautiful beautiful dream. Making an extra large ravioli has been on my list for a while, but I had no idea what would be in it. I woke up immediately trying to tell anyone who would listen about this amazing burger that I ate in my dream. Well sometimes dreams do come true kids. Two of my favorite foods became one on the very next day.

This is the smallest batch of pasta I have ever made, but I didn’t have the patience to wait till the next get together to try these burgers! It’s like the song says: One is the loneliest number of burgers that you’ll ever make.
The tomato sauce is inspired by ketchup and stuff that I like on my burger. Namely, it has caramelized onions and Worcestershire sauce in it.


A quick sear gives the burgers an important flavor they wouldn’t get from just boiling inside the pasta. It also gets the cooking process started.

Some ricotta first so it tastes like ravioli.

American on top so it tastes like a burger.

Wrap it up! Seal it nice and tight so it doesn’t break while boiling.

After 6-8 minutes it’s perfect. The pasta is thick so it takes longer to cook than normal fresh pasta, which is good cause the burger needs to cook a bit longer too.

Just looks like a huge ravioli on a bun. But it’s much more. So much more.

This burger was cooked to a perfect medium-rare for my liking.

The thicker pasta was nice because you could actually taste it alongside the burger.

Here’s to hoping that everyone can make their dreams come true.

For the fresh pasta, use this recipe as a guide.  Roll it out to the 3rd thinnest setting on your pasta roller. This is thicker than I wouldnormally go actually making pasta

Cheeseburger Ravioli Burger

A whole huge burger is stuffed inside a giant ravioli and then the whole thing goes onto a bun!
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: burger, pasta, stuffed
Servings: 4 burgers


  • 1 1/3 pounds ground beef 90% lean
  • 4 slices american cheese
  • 1/2 cup ricotta
  • fresh pasta recipe linked above
  • 1/2 onion diced


  • 2 tablespoons butter
  • 14 ounces canned crushed tomato
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated parm
  • 4 buns


  • Make the sauce first – Cook the onions down in the butter for about 40 minutes. Add the tomatoes, Worcestershire, black pepper, oregano, and parm. Simmer 20 minutes.
  • Make 4 burger patties, 1/3 pound each. I normally do a lower percent making burgers, but this needs to be a little leaner or the ravioli will be filled with fat when you bite into it, that's why I choose 90%.
  • Sear the burger on both sides. You want to cook it to medium rare because it will cook a little more in the water. Wrap it in the pasta with ricotta cheese under it and American on top. Seal it with a little water, and if you have a ravioli cutter, use that to make the decorative edges.
  • Boil the ravioli for about 6-8 minutes. Keep an eye on it for breaking. If it breaks, it isn't a huge deal, but you will want to remove the water from the inside of the ravioli before you serve it.
  • Dip the cooked ravioli in the sauce, pop it on to a bun, and serve!


  1. I don’t know where you come up with these things. I want to make a giant raviolo too… but would never think to fill it with a cheeseburger!

  2. Genius….couple of questions:
    – approx how long should you cook the burger before shoving it into the ravioli?
    – approx how long did it take to get this food out of your beard?

  3. Nate – I only seared the burger to brown it, about a minute per side. If you wanted it to be more done, you could make the patty thinner, and/or cook it longer before wrapping it in the pasta.
    Also, if you wanted to maybe make a bunch of these and freeze them, it would make sense to use a thinner burger and fully cook it in the frying pan before wrapping it in pasta. This way as you boil it straight from the freezer, the meat only needs to thaw and heat through.
    It took 7 and a half minutes to get the food out of the beard.

  4. This is one small step for burgers, one giant leap for food stuffed inside pasta.
    This looks amazing. I want to try it with veal parm instead of a burger.

  5. Starch on starch. Love it. However, the aftermath for me would be severe. Perhaps you have a stronger stomach than I. In any case, something to aspire to.

  6. Your blog came up in my recommended feeds – and I am SO glad it did!! Love, love, love this idea and will be attempting it this weekend 🙂

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