Yom Tov Cookbook // Breaded Beef Ravioli with Marinara

Serves 7-8

2 tablespoons oil, plus more for frying

1 onion, finely diced

1 lb. ground meat

2 teaspoons salt

Pinch of black pepper

2 cloves garlic, minced

3 tablespoons jarred marinara sauce,
plus more for dipping

1 package square wonton wrappers, such as Gefen

1 egg white, beaten

1 whole egg, beaten

2 cups cornflake crumbs

In a frying pan, heat 2 tablespoons oil. Sauté onions for 10 minutes, until slightly caramelized.

Add meat and cook 12–15 minutes, stirring constantly, until no longer pink. Add salt, pepper, garlic, and marinara. Cook 5 minutes.

Place a wonton wrapper on your work surface and add 1 spoonful of the meat filling to the center. Brush egg whites on the wonton wrapper around the beef.

Cover with a second wonton wrapper, press down, and seal with a ravioli cutter  (available on Amazon). Alternatively, seal tightly by pressing all around, then cut to size and use a fork to crimp the edges.

Freeze filled ravioli for 1 hour.

Remove from the freezer and dip ravioli in the beaten whole egg, then coat with cornflake crumbs.

In a pot, heat 2–3 inches of oil. Fry ravioli 2 minutes per side, until crispy. Serve warm with extra marinara on the side.

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