Thursday, May 6, 2010

Beef Ravioli Casserole ** UPDATED **

UPDATE!  I forgot to mention that the ravioli in the ingredients list is of the meat persuasion.  Oopsie!  The corrected recipe is below.

This is another recipe that kids like ... and grown-ups love.  And not just because it uses convenience foods.

The original is from Betty Crocker.  Once upon a time I was able to find canned kosher beef ravioli in sauce at the local Try 'n Save.  I should have bought all their inventory then, since they no longer carry it.  Too bad -- there would have been only 3 ingredients listed.  But it's still quick and easy.

Beef Ravioli Casserole
Serves 4

1 lb. ground beef
1/4 cup chopped onion (1 small or 1/2 of a medium)
2 pkgs. frozen beef ravioli
2 cups marinara sauce (bottled is fine)

Boil water in a large pot.  Carefully drop in frozen ravioli and cook only 8 minutes, or about 2 minutes less than package directions.  Drain thoroughly. 

Right after you start boiling the ravioli, crumble the ground beef into a 3or 4 quart microwave-safe casserole dish.  Mix in onion.  Cover loosely, and micro-cook on high 3 minutes.  Stir, and continue cooking another 2-3 minutes, or until beef is no longer pink.  Carefully drain off grease.

Tip alert!  Run cold water in the sink while you are draining the grease.  The fat will congeal and clump in the sink strainer where you can simply toss it into the trash, rather than have it go down the drain pipe where it will coat the pipe walls as it cools and eventually clog up the works.  

Stir in drained ravioli.  Cover and cook 3 minutes on high.  Stir, then cook another 3 minutes, or until ravioli has finished cooking.

Serve hot, with your favorite veggie.

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