Categories: Main dishes
Ingredients
- 1 pound cooked shredded chuck roast (or freshly ground chuck)
- 8 ounces shredded Parmesan
- 1 clove garlic, grated on a rasp or finely minced
- 1/2 cup Vidalia or sweet onion pulp (grated on the large holes of a box grater)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 24 to 30 wonton wrappers, room temperature
- Vodka Sauce:
- 4 Roma tomatoes, seeded and chopped
- 8 ounces canned tomato sauce
- 1/2 cup chopped Vidalia or sweet onion (from about 1/2 large)
- 1 cup vodka, your favorite
- 1 cup heavy cream, room temperature
- 8 ounces shredded Parmesan
- Kosher salt and freshly ground black pepper
Directions
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For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
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To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it.
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Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton.
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Fold the wrapper in half, pressing out any air, and seal the edges with your fingers.
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Repeat with the remaining wrappers and filling.
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Cover the ravioli with a towel while you prepare the sauce.
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To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka.
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Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes.
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Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more.
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Taste and adjust the seasoning with salt and pepper.
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Keep warm while you cook the ravioli.
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To cook the ravioli, bring a large pot of salted water to a boil.
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Working in batches, gently drop the ravioli, one at a time, into the water.
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Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
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Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.