Wednesday, August 14, 2013

One-Pot Beef Ravioli

Are you tired of easy, fast, one-pot dinners yet? Of course not, how could you be! We’re big fans of pasta around here, especially ravioli, tortellini, and lasagna. (I prefer ravioli and tortellini because they take a lot less effort than lasagna and taste similar, depending on how you prepare it.)

Here’s a recipe for some yummy ravioli, all done in one (large) pot.

one-pot beef ravioli

From Gooseberry Patch’s new cookbook, “101 Stovetop Suppers”. Yum!
101 Stovetop Suppers
Start off with 1 pound of ground beef. Brown it up in a Dutch oven. (No skimping on a smaller skillet. You’ll need the space!)

brown ground beef
Got some cooked ground beef in your freezer? Thaw it out and toss it in the Dutch oven to heat it up a bit.

Take the beef out of the Dutch oven and stash it in a bowl for a little bit later. Drain the fat, if you need to. (Ours was lean enough that there was barely any grease to drain.)

Add some olive oil to the bottom of the Dutch oven, and saute 1 diced onion, 1-2 sliced yellow squash, and 2 minced cloves of garlic for a few minutes, until the squash is starting to get tender.

saute squash and onion
(This recipe originally called for mushrooms. I don’t like mushrooms, so I didn’t use them. I do like squash, and I have a bunch of those, so I substituted. Bell peppers would be good in this, too! Use your imagination!)

When the veggies start to get tender, add the beef back into the Dutch oven. Don’t worry if the veggies aren’t done, there is still plenty of cooking time left.

add ground beef
Then pour in two 26-ounce jars of pasta sauce, 1 cup of water, 1 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. I used garlic-herb sauce, but any flavor would work great in this dish.

add tomato sauce
Cover, and bring the sauce to a boil. Once you’re boiling, add in a 20-ounce package of refrigerated cheese ravioli.

add ravioli
Put the top back on, and cook for 8-10 minutes, until the ravioli are done. They get so big and fluffy!

cover and cook ravioli
This recipe calls for 1 cup of shredded mozzarella cheese to be added here. I completely forgot that part. I did add some fresh basil, so that counts for something! (For the record, it tasted great even without the extra cheese. But where can you go wrong adding extra mozzarella to any pasta dish?)

one-pot beef ravioli

This recipe made way more than Farmer Doc and I will eat in the reasonable future. So I froze about half of the leftovers. Stocking my freezer for the arrival of Baby Doc this fall!
Here is the printable recipe card for you…

one-pot beef ravioli recipe card

Don’t forget, I’m giving away a copy of “101 Stovetop Suppers” right now! Stop by this post and leave a comment to enter. The giveaway ends Friday night, so hurry up!

{Gooseberry Patch did give me one copy of “101 Stovetop Suppers” to review and one to give away. All thoughts, opinions, and photographs are my own. Affiliate links were used in this post. Maybe someday I can hire someone to can all my green beans for me…}

No comments:

Post a Comment

Real Time Web Analytics