Chef Boyardee Beef Ravioli Recipes

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CHEF BOYARDEE BEEF RAVIOLI



Chef Boyardee Beef Ravioli image

When I made this recipe I had no idea that it would turn out to taste like Chef Boyardee, but it did, and it was really good too!

Provided by MizEmerilLagasse

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground beef
2 tablespoons finely grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (50 count) package wonton wrappers
1 (12 ounce) can tomato soup, undiluted
1/2 cup water
1/2 cup tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4-1/2 teaspoon sugar
1 teaspoon dried parsley
1/4 cup cheddar cheese, grated
salt and pepper

Steps:

  • Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
  • Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
  • Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
  • Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
  • Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
  • Toss the ravioli and sauce together in a large bowl and serve.

CHEF BOYARDEE® ITALIAN RAVIOLI SKILLET



Chef Boyardee® Italian Ravioli Skillet image

A ravioli skillet recipe uses beef ravioli in sauce with shredded fresh zucchini and tomatoes topped with cheese

Provided by Chef Boyardee174

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 6

PAM® Original No-Stick Cooking Spray
1 cup shredded zucchini
2 (15 ounce) cans Chef Boyardee® Beef Ravioli
1 (14 1/2 ounce) can Hunt's® Diced Tomatoes, drained
1/4 teaspoon garlic powder
3/4 cup shredded Italian cheese blend

Steps:

  • Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
  • Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
  • Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.

Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 2.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 0.3

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Top Asked Questions

How to cook Chef Boyardee meat ravioli?
Instructions 1 Add both cans of Chef Boyardee Meat Ravioli into s small casserole dish 2 Sprinkle top with shredded cheese 3 Add half your chopped basil and bake for 10 mins at 350 4 Remove from oven, and top with additional fresh basil More ...
What kind of food does chef Boiardi make?
Chef Boiardi was born to create great food, and worked in Italian restaurants before he started the company that made Beefaroni famous. The original recipes for his Ravioli, Beefaroni and Lasagna all had good, simple ingredients, and Chef Boyardee is making ’em again! What’s in the Throwback Chef Boyardee Ravioli, Beefaroni and Lasagna?
Where to buy Chef Boyardee throwback recipes?
You can buy Chef Boyardee throwback recipes at most grocery stores, including Walmart and Amazon Fresh, plus regional chains like Hannaford and Hy-Vee. But lots of places appear to be sold out for now—it looks like everyone is craving that ravioli!
What is the recipe for beef ravioli?
Homemade Beef Ravioli. 1 2 1/4 cups all-purpose flour. 2 4 eggs. 3 1 1/2 tablespoon semolina flour, plus more for dusting. 4 1 1/2 tablespoon extra-virgin olive oil. 5 3/4 teaspoon fine sea salt. 6 1/8 teaspoon nutmeg.

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