Cheeseburger Ravioli Burger

🧂 Ingredients

• 3 cups flour

  extra if doing the well method
• 4 large eggs
• 1 splash olive oil
• 1 pinch salt
• 1 large onion
• 1 tablespoon butter
• 1 dash salt
• 28 ounces crushed tomatoes
• 1 tablespoon worcestershire sauce
• 1 teaspoon oregano
• 1 pound lean ground beef
• 1 dash salt
• 1 dash pepper
• ½ cup ricotta cheese
• 8 slices American cheese
• 4 burger buns

Instructions

• 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.
• 9 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.
• 10 Stuff it:
• 11 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.
• 12 Cook it:
• 13 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.
• 14 Slide onto a bun and serve with sauce.
• 15 Serve with a big old stuff your face smile!

Nutrition Info