Cheesy Beef Ravioli โ 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!!
Quick & Easy Ravioli Dinner
This meat ravioli recipe is comfort food at its finest and it’s ready in less than 30 minutes. It’s a perfect meal for busy weeknights, especially when it’s chilly out.
Nothing will warm you up better than pasta smothered in cheese and loaded with seasoned ground beef!
The recipe makes a big hearty batch, which is perfect for leftovers the next day or as planned freezer meals. Cook once, eat twice, always is nice.
The nice thing about ravioli is that it cooks very quickly, usually in 5 minutes or less. Other than boiling the ravioli in a separate pot, everything else is made in one pot, which is so nice when it comes to doing dishes later.
What’s in the Cheesy Beef Ravioli?
This easy recipe includes:
- Cheese ravioli (or your favorite ravioli)
- Ground beef
- Onion
- Garlic
- Italian seasoning
- Crushed tomatoes
- Mozzarella cheese
- Parmesan cheese
- Basil
How to Make Beef Ravioli with Meat Sauce
Boil the ravioli according to the package directions. Drain and set aside.
To a large, deep-sided, ovenproof skillet, add the onion, ground beef, and brown them before seasoning with garlic and Italian seasoning.
Add a big can of crushed tomatoes along with the cooked ravioli and stir everything together.
Sprinkle with mozzarella and Parmesan before broiling for a few minutes. The mozzarella gets gooey and melty while the Parmesan gets lightly crisped under the broiler. The recipe is good on its own, but with two kinds of cheese, it’s irresistible.
A sprinkling of fresh basil before serving adds a lovely pop of fresh flavor and basil is the perfect complement to Italian food.
Tips for Making This Easy Ravioli Dinner
Use any ravioli variety you’d like in this recipe. I think the tomato sauce for the ravioli pairs best with four cheese ravioli, but a meat ravioli works too!
You’ll realize the importance of using a large, deep skillet to make this recipe when you’re stirring together an onion, a pound of ground beef, 20 ounces of ravioli, and a 28-ounce can of crushed tomatoes. That’s a lot of volume.
To keep this meal super simple, I usually pair it with a green side salad or a roasted vegetable.
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Cheesy Beef Ravioli
Ingredients
- 20 ounces fresh refrigerated ravioli, I used 4-cheese; use your favorite
- 3 tablespoons olive oil
- 1 large sweet Vidalia or yellow onion, diced small
- 1 pound lean ground beef, I used 80%
- 3 to 5 cloves garlic, peeled and finely minced or pressed
- 1 heaping tablespoon Italian seasoning, or to taste
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- one 28-ounce can crushed tomatoes
- 1 cup shredded mozzarella cheese
- โ cup Parmesan cheese
- fresh basil, optional 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Soooooo good! I had diced tomatoes and a bit of tomato paste in place of crushed, otherwise exactly as written. ยกGracias, Averie!
Soooooo good! I had diced tomatoes and a bit of tomato paste in place of crushed, otherwise exactly as written. ยกGracias, Averie!
Thanks for the 5 star review and glad this turned out so well!
great
Hi – I made this last night and put it into a 13×9 to keep in the fridge until dinner tonight. But, my question is, what is the best way to reheat it? Thanks!
I would say let it come up to room temp for at least an hour and then put it in a low oven, like 200F, until it’s reheated to your liking.
Or put a piece on everyone’s plate (needs to be microwave-safe), cover the plates individually with plasticwrap, and microwave individually for 1 minute or so.
yum, just what I’ve been craving for my day off of my diet, thank you!
Hope you enjoy it!
While looking through my emails this morning, I was also contemplating what to make for supper when I saw your email for the cheesy beef ravioli. I made this and WOW was it delicious!! I will confess I used spaghetti sauce instead of the crushed tomatoes . This will definitely be added to my regular dinner rotations
While looking through my emails this morning, I was also contemplating what to make for supper when I saw your email for the cheesy beef ravioli. I made this and WOW was it delicious!! I will confess I used spaghetti sauce instead of the crushed tomatoes . This will definitely be added to my regular dinner rotations
I am so glad you loved this and that it’ll be added to your regular dinner rotations! And thank you for making it so soon after I posted it! Nothing wrong with a little spaghetti sauce either :)
This looks perfect. I’m getting tired of “Christmas food” and would love a homey meal of ravioli. Maybe later this week!
I am so glad you said that. I strategized forever want to post today because itโs one of the highest traffic days on my website all year. And I wondered if it was a mistake having non-Christmas food. But you know what by the 23rd, everyone has already seen all the Christmas food that they plan to make this season, that was my theory at least!
Itโs the perfect home email that I know you will enjoy. Wintertime comfort food.
Yum! Such a great winter comfort food!
Paige
https://thehappyflammily.com
In the ravioli recipe it says 20 ounces have no idea whats that equivalent too is it half a bag /
Read the outside of that bag. Buy as many bags as needed to get 20 ounces worth.