Million Dollar Ravioli with Cheesy Layers and Savory Sauce (Print version)
Tender cheese ravioli simmered in savory beef, marinara, Alfredo, and mozzarella for a rich family pasta dinner.
# Ingredients:
For the savory sauce
01 -
1 tablespoon olive oil, if using lean beef
02 -
1 lb (450 g) ground beef, 80 to 85 percent lean
03 -
1 small yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon red pepper flakes, optional
10 -
1 jar (24 oz or 680 g) marinara sauce
11 -
1 jar (15 oz or 425 g) roasted garlic Alfredo sauce
For the ravioli and cheese
12 -
1 package (25 oz or 700 g) frozen cheese ravioli
13 -
2 cups (225 g) shredded low-moisture mozzarella cheese
14 -
1/4 cup (25 g) grated parmesan cheese
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Warm the olive oil in a large 12 inch skillet over medium heat if the beef is lean. Add the ground beef and cook for 7-9 minutes, breaking it into small crumbles, until browned and cooked through.
02 -
Stir in the diced onion and cook for 3 minutes until softened. Add the garlic and cook for 30-60 seconds until fragrant.
03 -
Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using. Stir for 30 seconds so the seasoning coats the beef.
04 -
Pour in the marinara and Alfredo. Scrape the bottom of the skillet and stir until the sauce is evenly creamy and lightly bubbling.
05 -
Fold in the frozen ravioli until coated. Cover, reduce the heat to low, and simmer for 25-30 minutes, stirring gently every 8-10 minutes, until the ravioli are tender.
06 -
Sprinkle mozzarella and parmesan evenly over the top. Cover and cook for 4-5 minutes until the cheese is melted and stretchy.
07 -
Remove from the heat and rest for 5 minutes. Sprinkle with parsley and serve hot while the sauce is thick and creamy.
# Good to know:
01 -
Best served hot after a 5 minute rest so the sauce can thicken.
02 -
Use frozen ravioli straight from the freezer for the most reliable texture.
03 -
Add a splash of water if the sauce thickens before the ravioli are tender.