This meal came together fairly quickly, which is a plus in my book. I modified the original recipe left and right. Like a lot. Almost barely used it. It was still extremely saucy when I was done so I would recommend using more ravioli. I used one and a half bags but I will use two next time or just cut it in half. I also am not a huge fan of ricotta so I used mini ravioli so there wouldn’t be so much of it, but meat or veggie filled would be awesome as well. I started this dish in my 10″ skillet and ended up switching it to my big stockpot as I added half of the can of tomatoes and it was about to overflow so a big skillet is necessary or just use a pot.
1lb Ground beef or ground sausage
1/2 Onion, diced
2T Minced garlic
1 28oz Can crushed tomatoes
1T Dried basil
1t Dried oregano
1 Chicken bouillon cube
2- 20 oz Packages of frozen ravioli
Italian seasonings to taste
Garlic salt to taste
1/4c Parmesan cheese
Mozzarella cheese to top
1. Heat EVOO in pan until hot and add onion and garlic. Let cook a few minutes and then add ground beef or sausage and sauté until cooked all the way through and browned.
Yes, I forgot onions the second time when I took this picture, whoops.
2. Add the rest of ingredients to the pan, except for the cheese.
3. Cover and let cook until raviolis are warmed and delicious. Make sure to stir it every now and then so the ravioli doesn’t stick to the bottom.
It looks so delicious in the pot!
(First time when there was too much sauce)
(second time where sauce ratio was actually correct)
3. Stir in parmesean cheese and sprinkle with desired amount of mozzarella cheese.
Try to let cheese melt before picture but start drooling instead and get impatient
This recipe is tried and true! I have now made it according to my own directions and it turned out! The second time I made it I used sausage instead of beef and it was awesome! I also cut it in half so that we wouldn’t have so much and the sauce ratio was perfect this time.