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Recipe || Cheese Ravioli with Ricotta Meat Sauce

Cheese Ravioli with Ricotta Meat Sauce

Serving Size: 4


- 1 bag (about 25 oz) frozen cheese ravioli

- 1 tablespoon olive oil

- 1 lb 80/20 ground beef

- 1 yellow onion, diced

- 3 cloves garlic, minced

- 6 oz can tomato paste

- Red pepper flakes (to taste)

- Oregano (to taste)

- 1 cup water

- 15 oz container Ricotta cheese

- ¼ cup Parmesan cheese or something similar

Bring a large pot of salted water to a boil. While water is coming to a boil, continue with recipe below:

Heat a large pot or dutch oven over medium heat and add a tablespoon of olive oil. Once heated, add the ground beef. Break up and cook. Once a majority of the pink is gone from the meat, add the onions and season with a pinch of salt and some pepper. Sauté for 1-2 minutes, then add the garlic and another pinch of salt. Saute for 3-4 minutes until the onions start to soften and are slightly brown around the edges.

Stir in the can of tomato paste and cook until it turns a dark red. Season with red pepper flakes and oregano. Add the cup of water and scrape down all the yummy bits from the bottom of the pan. Stir in the container of ricotta and ¼ cup of cheese. Stir so it gets nice and bubbly.

Take out a spoon and taste! If you need to add more seasoning, do this now. If you are happy with the flavor, bring the heat down to low and let simmer while you cook the ravioli, but keep stirring occasionally.

In your boiling pot of water, add the package of frozen ravioli. This should only need about 4-5 minutes to cook. Once cooked, drain the ravioli. Add ravioli to the large pot of sauce and stir so everything is coated.

Serve and sprinkle some Parmesan cheese to each plate. Enjoy!

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