Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lean ground beef

  2. 1/2 cup 31g / 1.1oz Minced onion -

  3. 1 Garlic clove - minced,

  4. 1 teaspoon 5ml Dried basil

  5. 1 teaspoon 5ml Dried oregano Salt - to taste Freshly-ground black pepper - to taste

  6. 12 oz 340g Frozen cheese ravioli - (not thawed)

  7. 1 Spaghetti sauce - (14 oz)

  8. 8 oz 227g Provolone - sliced

  9. 1/2 cup 73g / 2.6oz Grated Parmesan cheese - (abt 2 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of cast-iron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes. Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot. This recipe yields 4 servings.


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