Ravioli Stuffed Sliders

Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.com

Ravioli Stuffed Sliders

My guy saw something similar to these little burgers in a cooking magazine and asked if I could make something like this.  I’m always up for a challenge, a challenge it was since I didn’t see the article, so I gladly accepted.  It took a couple months to actually make.  We had a lot going on at the time, what with having a baby and all.

Before I actually experimented with this recipe I tried making meatball mini-subs using a similar method and I even popped a ravioli on each of those.  They were really good so I proceeded on to making the actual, requested recipe.  These little bites of burger bliss are way better than the meatball subs.

These are messy.  They are marginally labor-intensive, at least compared to most of my recipes.  But they are worth it.

Ravioli Stuffed Sliders

1 package cheese stuffed raviolis, frozen or fresh (mine were pepperoni and cheese, yum)
1 pound ground beef
1 package (12-count) King’s Hawaiian rolls
Margarine or butter
Garlic powder or garlic salt
Italian seasoning
1 jar spaghetti/marinara sauce
1 package Provolone or mozzarella cheese, sliced

Preheat oven to 350 degrees F.  Prepare a baking sheet by lining it with foil.  Totally optional, but these little guys get a little messy and the foil just makes for easy clean up.

Bring a small pot of water to boil.  When water reaches a boil add in twelve of the raviolis.  Boil them for only a few minutes, just long enough to thaw and warm them slightly.  Remove from heat and set aside.

Heat up the marinara sauce and keep warm over low heat.

Meanwhile cut each of the rolls in half.  Spread each half with a thin layer of margarine and place on baking sheet, buttered side up.  Repeat for all the rolls.  Sprinkle evenly with garlic powder or garlic salt and then with a little of the Italian seasoning.  Flip all the rolls buttered side down and place in oven.  Bake until golden brown, like this:

Toasted Garlic Hawaiian Rolls

Baking times will vary but aim for about 7-10 minutes.  Usually about the time you can smell the garlicky goodness they’re done.  Your nose knows.

Remove rolls from oven and set aside.

While the rolls are heating up prepare the burgers.  Plain, unseasoned meat actually works really well here.  There is so much flavor going on with the sauce, the rolls and the ravioli you really need the basic flavor of a plain old burger.

Divide the pound of ground meat in half.  Press one half of the meat into each of the twelve cups of a cupcake pan.  Place one ravioli in each cup.

Ravioli Stuffed Sliders

Cover each ravioli with remaining meat.  Press a little to help encapsulate the ravioli.

Place cupcake pan in oven and bake for 15-20 minutes.  Check them at the 15 minute mark though since the meat isn’t very thick they will actually cook pretty quick and you don’t want to overcook them.

While the burgers bake flip each of the rolls so that they are buttered side up if you haven’t done so already.  Place a piece of cheese on each rolls, top and bottom.  Place the baking sheet in the oven just until the cheese has melted.  Remove from oven and set aside.

Remove the burgers from the oven.  If you used a fattier meat blend you may need to remove the burgers from the pan and let drain on some paper towels before assembling the sliders.

Assembly time.

Spoon a little of the warmed marinara sauce on each of the bottom rolls.  Top with a stuffed burger patty.  Top the patty with a spoonful of sauce.  Place the top half of the roll on the slider.  Repeat for all the sliders.

Serve immediately in all their warm, cheesy goodness.

Click HERE for a printable version of this recipe.

Dixie's Seal of Approval

Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.com


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