Imported from Instagram

Creamy Ground Beef Ravioli

Name: Creamy Ground Beef Ravioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground beef; 20 oz refrigerated cheese ravioli; 1 small onion (diced); 3 garlic cloves (minced); 1 red bell pepper (diced); 1 tbsp olive oil; 1 tbsp tomato paste; 1 cup beef broth (Plus a splash more if the sauce becomes too thick or for cooking adjustment); 1 cup heavy cream; 4 oz cream cheese (softened); 1 cup shredded mozzarella cheese; 0.5 cup grated Parmesan cheese (Used in the sauce and as an optional finish; extra for finishing is mentioned but not quantified); 1 tsp Italian seasoning; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 0.5 tsp salt (Plus additional salt for the pasta water and adjustment to taste); 0.5 tsp black pepper (Plus additional pepper to taste); 0.25 tsp red pepper flakes (Optional; plus a pinch for finishing); 2 tbsp fresh parsley (chopped, for finishing)

Recipe by quotidian recipes @quotidianrecipes · Instagram

Imported by Jordan Morrissey on SeeMeCook

Refrigerated cheese ravioli are folded into a rich, creamy beef sauce with onion, bell pepper, garlic, cream cheese, mozzarella, and Parmesan. Italian seasoning and optional red pepper flakes add savory flavor and gentle heat.

6 servings35 minItalian

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Ingredients

1 lb ground beef
20 oz refrigerated cheese ravioli
1 small onion (diced)
3 garlic cloves (minced)
1 red bell pepper (diced)
1 tbsp olive oil
1 tbsp tomato paste
1 cup beef broth (Plus a splash more if the sauce becomes too thick or for cooking adjustment)
1 cup heavy cream
4 oz cream cheese (softened)
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese (Used in the sauce and as an optional finish; extra for finishing is mentioned but not quantified)
1 tsp Italian seasoning
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp paprika
0.5 tsp salt (Plus additional salt for the pasta water and adjustment to taste)
0.5 tsp black pepper (Plus additional pepper to taste)
0.25 tsp red pepper flakes (Optional; plus a pinch for finishing)
2 tbsp fresh parsley (chopped, for finishing)

Steps

1
Bring a large pot of salted water to a boil. Cook the refrigerated ravioli according to the package directions until just tender. Drain carefully and set the ravioli aside.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the ground beef and diced onion to the skillet. Cook for 6–8 minutes, breaking the beef into crumbles, until it is browned. Drain excess grease if needed.
4
Add the diced red bell pepper and cook for 2–3 minutes, until slightly softened.
5
Add the minced garlic and tomato paste. Stir and cook for 1 minute.
6
Add the Italian seasoning, garlic powder, onion powder, paprika, salt, black pepper, and optional red pepper flakes. Stir to distribute the seasonings through the beef mixture.
7
Pour in the beef broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
8
Add the softened cream cheese and stir until it has completely melted and the sauce is smooth.
9
Reduce the heat to low. Stir in the mozzarella and Parmesan until the sauce becomes creamy and cheesy.
10
Add the cooked ravioli to the skillet. Gently fold the ravioli into the sauce so they do not break.
11
Simmer for 2–3 minutes, until the ravioli are hot and fully coated. If the sauce becomes too thick, add a splash of beef broth or pasta water.
12
Taste the sauce and adjust the salt and black pepper if needed.
13
Finish with the chopped parsley, extra Parmesan, and a pinch of red pepper flakes.
14
Serve immediately while hot and creamy.

Notes

The source does not specify the quantity of extra Parmesan or red pepper flakes used for finishing. The amount of salt in the pasta water is also unspecified.