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1
For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt.
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2
Using both hands, mix and squeeze the beef and seasonings together.
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3
To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it.
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4
Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper.
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5
Wet your finger and lightly trace the border of each wonton.
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6
Fold the wrapper in half, pressing out any air, and seal the edges with your fingers.
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7
Repeat with the remaining wrappers and filling.
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8
Cover the ravioli with a towel while you prepare the sauce.
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9
To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka.
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10
Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes.
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11
Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more.
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12
Taste and adjust the seasoning with salt and pepper.
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13
Keep warm while you cook the ravioli.
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14
To cook the ravioli, bring a large pot of salted water to a boil.
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15
Working in batches, gently drop the ravioli, one at a time, into the water.
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16
Cook until the ravioli float.
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17
(If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
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18
Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.
