Cheeseburger Ravioli

Stop what you're doing! You NEED to see this - two amazing recipe concepts (cheeseburgers and ravioli) in ONE incredible bite! INSIDE these baked ravioli you'll find seasoned beef, scented with herbs, spices, ketchup, and mustard - like the most incredible burger you've ever had. Then there's cheese - both inside and on top. The filling tastes like a juicy burger, and the toasted wonton is perfectly cheesy and crisp. Crazy delicious. Super fun to serve too.

I'm grabbing another one right now...!

Ok, I feel better. Let's recap (because it's all worth mentioning again): Juicy cheeseburger filling, crisp wonton shell. And all the cheese. Dunked in ketchup. Finger food never had it so good.

You 100% need to make these for your next party. Or night of Netflix binging. Or weekend of football-viewing. They're super simple to make and you can make a TON with ease, which makes feeding a crowd a breeze. I served them as an after-school snack and my boys ate 20 of them! Oops. I pushed dinner back that night...

If you're having a big party, it's easy to double or triple the recipe. Plus, you can prep ahead, which always helps. To prep ahead, assemble the ravioli as instructed and, before baking, cover the baking pan loosely with plastic wrap. Refrigerate for up to 24 hours before baking. Remove the plastic wrap and bake as directed.

A quick tip about the wontons: I typically like to use wonton wraps when making ravioli. They're pre-cut squares (about 3-inches in diameter), and they're the perfect size for ravioli. This time, I used egg roll wraps instead (my store was out of wonton wraps). Egg roll wraps are basically the same thing as wonton wraps, in a bigger form. I cut 10 wraps into 4 squares each, making a total of 40 squares (for a total of 20 ravioli).

Cheeseburger Ravioli

1/2 pound lean ground beef
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 tablespoons ketchup, plus more for serving
1 teaspoon Dijon mustard
Salt and ground black pepper
40 wonton wraps or 10 egg roll wraps, cut into 4 equal squares each
2/3 cup shredded cheddar cheese, divided
1 tablespoon olive oil
Chopped fresh parsley for serving, optional

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or foil.
Brown the beef in a large skillet over medium-high heat. If necessary, drain away any fat and return the beef to the pan. Add the onion powder, oregano, basil, and garlic powder and stir to coat. Add the ketchup and Dijon mustard and cook for 2 minutes, until the mixture is thick. Season to taste with salt and pepper. Remove the pan from the heat.
Working with a few wonton wraps at a time (keep the wontons in their packaging so they don't dry out), spoon about 1 heaping teaspoon of the beef mixture onto the center of each wrap. Top the beef with a sprinkling of cheese (about 1/2 teaspoon). Trace the edges of the wraps with water-moistened fingers. Place a second wrap on top to cover the filling. Press around the beef mixture to remove any air pockets. Press the edges together to seal. Transfer the ravioli to the prepared baking sheet. Brush the top of the ravioli with the olive oil and top with the remaining cheese.
Bake for 10 to 12 minutes, until the ravioli are golden brown and crisp. Top with parsley (if using) and serve with ketchup on the side.

Makes 40 ravioli