½ pound ground beef
¼ medium onion, chopped
3 cloves garlic, minced
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
¼ cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1 large egg
1 tablespoon all-purpose flour, or as needed
30 wonton wrappers
1 large egg yolk, beaten
In a skillet over medium heat, combine the ground beef, onion, garlic, salt, and pepper. For about 10 minutes, cook and stir until the beef is browned and crumbly and the onion is transparent. Drain away any extra fat.
Transfer the beef mixture to a sizable basin, then stir in the ricotta cheese, Parmesan cheese, parsley, and egg.
Put parchment paper on a baking sheet and sprinkle it with flour. 15 wonton wrappers should be placed on a gently dusted board.
Filling should be placed in the center of each wrapper, roughly 1 tablespoon. The edge of the wrapper should be lightly coated with beaten egg yolk after dipping your index finger into it. On top of the filling, lay a wrapper that has not yet been filled. Lightly press the two wrappers together. Squeeze out any air by tightly pinching the edges of the ravioli while you hold it in your hand. Place the forked-sealed and crimped edges onto the prepared parchment paper. Make the remaining ravioli by repeating.
Large saucepan of lightly salted water should be brought to a boil. Cook ravioli in the boiling water for 1 to 3 minutes, or until it's soft but still firm to the biting. Drain, then plate.