This is an old thread, but I am researching ravioli, and came across it...
My mother was Russian, and I grew up eating the Russian version of ravioli, Pielmeini (peel-uh-main-ee) and the hamburger was NEVER cooked. It was hamburger, often hand ground chuck at home with a crank meat grinder. The meat was mixed with raw diced onion, with some garlic, salt and pepper and a bit of added water.
The pielmeini were stuffed, sealed, the edges pinched, and the ends joined to make a little half moon pillow.
These were dropped into gently boiling water, and cooked for about 2 minutes each. Yes, only two minutes. They were buttered in a bowl, and then served with a small bowl of vinegar and mustard mixed (I add a bit of mayo to mine to cut the 'bite' of the vinegar mustard mixture). We NEVER boiled them for 5 minutes, and the amount of beef was about a teaspoon and a half, tops. They were never raw, the added bit of water provided a small bit of broth to them, and over the past 60 years, I've eaten many pounds of them. The insides were NOT raw, were not gooey, were delicious. If your water is 212 degrees, gently boiling, the float test works beautifully. It has done so for generations, without cooking the meat. The only reason I am researching ravioli is I will be adding spinach and ricotta to my filling this time, and thought I may need to cook the meat PURELY because it will be mixed with cheese. Otherwise, I never have, and never will cook my meat. You lose too many juices.