Creamy Beef Ravioli combines frozen cheese ravioli and seasoned ground beef in a rich tomato-cream sauce that comes together in under 30 minutes. This Italian-American comfort dish delivers restaurant-quality flavor with minimal effort.
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In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spatula.
While the beef is cooking, bring a separate pot of water to a boil. Add the frozen ravioli and cook according to package directions (about 4-5 minutes).
Once the beef is fully cooked, drain any excess grease. Pour in the entire jar of marinara sauce.
Pour the heavy whipping cream into the pot with the beef and sauce. Stir until well combined.
Season the sauce with salt and dried parsley.
Add the can of diced tomatoes with green chiles to the sauce and stir to incorporate.
Stir in the shredded cheese until it's melted and the sauce is smooth.
Once the ravioli is cooked, drain it and add it directly to the pot with the sauce.
Gently stir everything together until the ravioli is fully coated in the creamy beef sauce.
Serve immediately, optionally with a side of garlic bread and a salad.
Store in an airtight container for up to 3 days. Reheat gently on stovetop over low heat with a splash of cream to restore sauce consistency.
Yes. Fresh ravioli cooks faster (2-3 minutes vs. 4-5 minutes for frozen), so add it near the end to prevent overcooking.
Use half-and-half (lighter result) or mix cream cheese with milk. Avoid evaporated milk as it may curdle in acidic tomato sauce.
Prepare the beef sauce up to 2 days ahead; refrigerate separately. Cook ravioli fresh and combine just before serving to prevent sogginess.
Gently warm in a skillet over low heat with a splash of cream or milk to restore sauce consistency. Microwave works but may separate the cream.
A subtle heat and slight tang that balances the richness of the cream and adds texture and brightness to the sauce.
