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
- 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!