Cheesy Beef Ravioli - EASY, ready in 30 minutes, and it's pure cheesy COMFORT FOOD in every bite!! Makes a big batch and it's perfect for meal prep and planned freezer meals! A guaranteed family FAVORITE you'll want on repeat!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: 30-Minute Meals
Cuisine: Italian
Servings: 8
Calories: 413kcal
Author: Averie Sunshine
Ingredients
20ouncesfresh refrigerated ravioliI used 4-cheese; use your favorite
3tablespoonsolive oil
1large sweet Vidalia or yellow oniondiced small
1poundlean ground beefI used 80%
3 to 5clovesgarlicpeeled and finely minced or pressed
1heaping tablespoon Italian seasoningor to taste
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
one 28-ounce can crushed tomatoes
1cupshredded mozzarella cheese
⅔cupParmesan cheese
fresh basiloptional for garnishing
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. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.