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.