Beef - Mushroom Ragu over Fresh Cheese Ravioli
This is a yummy recipe! I don't really remember where I got it from, but I do know that everyone who has it, enjoys it.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 8
- 1
- 1
- 1
- 1(28 ounce) can peeled tomatoes
- 1tablespoon tomato paste
- 2teaspoons italian seasoning
- 1teaspoon sugar
- salt & freshly ground black pepper, to taste
- 1lb fresh cheese ravioli
- grated parmesan cheese
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DIRECTIONS
- Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
- Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
- Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
- Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
- Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
- While cooking the sauce, bring a large pot of lightly salted water to a boil.
- Add ravioli and cook according to package directions.
- Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
- Spoon ravioli into a serving dish and top with sauce.
- Serve with freshly grated Parmesan cheese and enjoy!
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