Description
This high protein beef ravioli skillet is a hearty one-pan dinner with lean ground beef, tender ravioli, and rich tomato sauce ready in 35 minutes.
Ingredients
- 1 pound lean ground beef 90 percent lean
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 can crushed tomatoes 15 ounces
- 0.5 cup low sodium beef broth
- 1 package refrigerated cheese ravioli 20 ounces
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart, until no pink remains and the internal temperature reaches 160 degrees. Transfer to a plate and drain excess fat if needed.
- In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic, 0.5 teaspoon salt, black pepper, dried oregano, and dried basil. Cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute, stirring to deepen the flavor.
- Pour in the crushed tomatoes and beef broth. Stir well and bring to a gentle simmer.
- Return the cooked beef and any juices to the skillet. Add the ravioli in a single layer, gently pressing them into the sauce. Cover and simmer for 5 to 7 minutes, stirring once halfway through, until the ravioli are tender and heated through.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover and cook for 2 to 3 minutes until the cheese is melted.
- Remove from heat and let rest for 3 minutes. Sprinkle with chopped parsley before serving.
Notes
- Gently stir the ravioli to avoid tearing them while they simmer in the sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet
- Cuisine: American