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Cheeseburger Ravioli Burger
This recipe is a burger stuffed in dough, then smothered in sauce. Yes, you read that correctly!
Ingredients
For the Pasta Dough:
  • 3 cups flour extra if doing the well method
  • 4 eggs
  • Small splash olive oil
  • Small pinch salt
For the Sauce:
  • 1 large onion
  • 1 tablespoon butter
  • Salt
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon oregano
For the Burgers:
  • A little over 1 pound of lean ground beef
  • Salt and pepper
  • 1/2 cup of ricotta cheese
  • 8 slices of American cheese
  • 4 burger buns
Instructions
For the Pasta Dough:
  1. If using a food processor, or stand mixer combine ingredients in bowl and give a whir till the ingredients come together.
  2. If using the well technique, start with your flour and pile it into a mound. Make a well in the middle of it.
  3. Add your eggs in the middle. Add a pinch of salt and a splash of olive oil.
  4. Now take a fork and start mixing your eggs, gradually start adding more flour to it from the sides and keep working it and working it until the flour is incorporated. It's sort of a tacky mess at this point, but keep going. Once it becomes impossible for the fork to work start using your hands. Just get in there and work the dough and flour together by kneading it. If your dough won't take on any more flour it's okay to have some left.
  5. Now wrap the dough in plastic wrap tightly and set aside for 30 minutes.
  6. Once that time is up you need to either run it through a pasta machine, or hand roll it. I have a pasta attachment for my mixer. I ran it through 4 times on the larger setting, then I gradually make the opening smaller. Do not go too thin, it may not hold up to the burger. You want you dough a bit thicker.
  7. For the Sauce:
  8. Slice your onion into thin, round slices. Melt the butter in a sauce pan over medium heat. Add the onions and some salt to the pan. Cook the onions until very brown, about 20 minutes. Add the crushed tomatoes, worchestershire sauce, and oregano. Taste and add some salt if needed. Simmer while you make the rest of the meal.
For the Burgers:
  1. Divide the meat into 4 equal pieces and form into Season with salt and pepper. In a hot frying pan, sear the burgers for about 2 minutes per side to brown. They will be fairly undercooked in the middle.
  2. Stuff it:
  3. Roll out your dough as desired. Remember too thin will be problematic. Dan recommends the third-thinnest setting on your pasta roller. This is thicker than normal for ravioli but will hold up to the burger. Cut your dough into squares that are just large enough to contain the burger. On one square put 2 tablespoons of ricotta, then put the burger on top. Now top with 2 slices of American cheese. Finally, top with the second square of pasta. Lightly wet the edges of the dough to seal the ravioli as tightly as possible. You can use your hands or a fork to press down, or both. The fork will help the seal.
  4. Cook it:
  5. Bring a pot of salted water to a light boil over medium-high heat. Gently drop a ravioli into the water. Keep an eye on it and let it lightly simmer for about 8 minutes.
  6. Slide onto a bun and serve with sauce.
  7. Serve with a big old stuff your face smile!
Recipe Notes

Recipe from Stuffed: The Ultimate Comfort Food Cookbook by Dan Whalen. (Page Street Publishing; August 2013) Printed with permission. You can find Dan at The Food in my Beard

My notes and changes to suit our taste:

I made one batch Dan's way. Fabulous. But we're not huge ricotta fans. So i swapped the second batch out for mozzarella. It's the cheese we like best even though it's not traditional for ravioli or burgers.

I found popping the ravioli into the hot sauce for a few minutes after it cooked in the water helped the texture tremendously. It kept the ravioli from slip-sliding off the bun.

I think these would be wicked good as sliders. Just sayin'! Idea for book two perhaps, Dan? I think an Asian fusion sliders would rock.