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.