Cheesy Beef Ravioli
User Reviews
4.5
Cheesy Beef Ravioli
Description
This recipe begins by cooking refrigerated four-cheese ravioli according to package instructions, then setting them aside. Separately, onions are sautéed in olive oil until softened before adding ground beef, which is broken up and browned evenly. Garlic, Italian seasoning, salt, and pepper are added toward the end of the beef cooking process to enhance the sauce base. Crushed canned tomatoes and cooked ravioli are combined with the meat mixture, then topped with shredded mozzarella and Parmesan cheeses. The skillet is placed under a high broiler until the cheese melts and develops a browned crust, watching carefully to avoid burning due to varying broiler intensities.
The dish delivers a mix of soft ravioli with a flavorful ground beef tomato sauce, enriched by the layered cheeses that offer a creamy and slightly crisp texture. The Italian seasoning provides herbaceous notes, harmonizing with garlic and black pepper. Serving this warm creates a filling entrée ideal for a casual dinner.
Leftovers keep well when stored airtight in the refrigerator for up to five days or frozen for up to four months, allowing convenient reheating. The recipe helps utilize refrigerated ravioli by transforming them into a saucy baked pasta dish with enhanced flavor.
Ingredients
- 20 ounces ravioli I used 4-cheese; use your favorite, fresh refrigerated
- 3 tablespoons olive oil
- 1 onion diced small, large sweet Vidalia or yellow
- 1 pound ground beef I used 80%, lean
- 3 to 5 cloves garlic peeled and finely minced or pressed
- 1 Italian seasoning or to taste, heaping tablespoon
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 (28 ounce) crushed tomatoes canned
- 1 cup mozzarella cheese shredded
- ⅔ cup Parmesan Cheese
- basil optional for garnishing, fresh
Instructions
- To a large pot, cook ravioli according to package directions; drain and set aside.
- Preheat broiler to high.
- To a large, high-sided, ovenproof skillet, add the olive oil, onion, and saute over medium-high heat for about 3 minutes, or just until onion begins to soften.
- Add the ground beef, crush and crumble with a spatula as it cooks, and stir beef and onions frequently as they cook to ensure even cooking.
- After beef has completely cooked, add the garlic, Italian seasoning, salt, pepper, stir to combine, and cook for about 1 minute, or until garlic is fragrant.
- Add the crushed tomatoes, add the cooked ravioli, and stir to combine.
- Evenly sprinkle with the mozzarella, then the Parmesan, and place skillet under the broiler for about 5 minutes, or until cheese is as browned as desired, making sure to check very frequently for doneness. Because all broilers vary dramatically in their intensity, start checking after 3 minutes and do not leave your food unattended because you don't want it to burn; noting that it could possibly take longer than 5 minutes, just keep an eye on it. Remove the skillet from under the broiler when the cheese is as melted and golden as desired.
- Optionally garnish with basil and serve immediately.
Notes
- Store leftovers airtight in the fridge for up to 5 days or freeze for up to 4 months for best quality.
- Use fresh ground beef and monitor the broiling closely to prevent burning due to different broiler strengths.
- Cooking ravioli as directed and adding them into the sauce before broiling ensures they remain tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 81mg | 27% |
| Sodium | 910mg | 38% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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