Cheeseburger Ravioli Burger

Cheeseburger Ravioli Burger

A whole cheeseburger inside a giant ravioli served on a burger bun!?!? YES PLEASE! The flavor of that seared burger is locked inside this giant ravioli and comes exploding out when you take a bite. Amazing. This is also the biggest ravioli I have ever seen! It needs to be to hold that giant burger.

The idea for this recipe

Like many of my greatest ideas, this cheeseburger ravioli 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.

Make the pasta first

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.

making the pasta

Cook the burgers before putting them into the ravioli

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. You need to cook these to your desired doneness now because the cheeseburger won’t cook much more inside the ravioli.

searing the burger to go into the ravioli

Building the cheeseburger ravioli

Roll out the pasta to the third thinnest setting. Some ricotta first so it tastes like ravioli, Then add the burger.

putting the burger into the ravioli

American on top so it tastes like a burger!

adding cheese! Ricotta on the bottom, american on top

A huge cheeseburger ravioli. Seal it nice and tight so it doesn’t break while boiling.

a huge ravioli with a cheeseburger inside

Serving the cheeseburger ravioli burger

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. You could use regular sauce if you wanted. I wanted to make sure this cheeseburger ravioli was equal parts burger and ravioli.

Cheeseburger ravioli burger!

The pasta is thick so it takes longer to cook than normal fresh pasta, which is good cause the burger needs to warm up. Just looks like a huge ravioli on a bun. But when you slice into it, it’s much more. So much more.

cross section

This burger was cooked to a perfect medium-rare for my liking. I know it looks a little rare but it was perfect. The thicker pasta was nice for this ravioli because you could actually taste it alongside the cheeseburger, if it was thinner it might get lost.

Cheeseburger ravioli burger!

Here’s to hoping that everyone can make their cheeseburger ravioli 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 would normally go actually making pasta but it was perfect to wrap around the burger.

If you love weird twists on burgers, check out my corn tortilla smash burgers, fried dough burgers, or this maple cotton candy burger!

But if you are here for the weird twists on ravioli, you can look at my pot pie ravioli, clam chowder ravioli, or beef wellington ravioli!

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
Calories: 998kcal


  • 1 1/3 pounds ground beef 90% lean
  • 4 slices american cheese
  • 1/2 cup ricotta
  • 1/2 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.
  • Roll out the pasta to the 3rd thinnest setting. Spread some ricotta cheese on the pasta, then put the burger on top. Add American cheese to the burger. Brush some water on the pasta dough around the burger. Add a top layer of pasta. Press it down around the burgers making sure to seal it tight. 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!


Calories: 998kcal | Carbohydrates: 61g | Protein: 44g | Fat: 64g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 161mg | Sodium: 1198mg | Potassium: 936mg | Fiber: 5g | Sugar: 9g | Vitamin A: 761IU | Vitamin C: 11mg | Calcium: 458mg | Iron: 8mg


  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. I am glad I’m not the only one who dreams about food! I bet these would be awesome in mini-size too…

  3. 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?

  4. 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.

  5. I love dreams like this, burgeroli or ravioger? Who the hell cares, just give me one!

  6. wow — i don’t even eat meat and this looks outrageous! you should open a food truck! thanks for sharing!

  7. 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.

  8. 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.

  9. 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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