Sunday, August 15, 2010

Skillet Ravioli

This recipe is from the May/June 2010 issue of Cooking With Paula Deen.

1 (20-oz) package refrigerated four-cheese ravioli, cooked according to package directions and kept warm
1lb. ground beef
2 (8-oz) can tomato sauce
2 tablespoons Italian-style tomato paste
1 teaspoon dried parsley 
1 teaspoon dried basil (I used fresh)
1/2 teaspoon garlic salt
1 cup shredded parmesan cheese

In a large skillet, cook beef over medium-high heat for 8 to10 minutes or until browned and crumbly; drain. Return beef to pan, and add tomato sauce, paste, parsley, basil, and garlic salt; cook 6 minutes or until heated through.
Add cooked ravioli to tomato sauce. Sprinkle with cheese, and serve immediately.

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