Skillet Ravioli
20 oz. Package
refrigerated four-cheese ravioli
1 pound ground
beef
2 – 8 oz. Cans
tomato sauce
2 tablespoons
Italian-style tomato paste
1 teaspoon dried
parsley
1 teaspoon dried
basil
½ teaspoon
garlic salt
1 cup shredded
parmesan cheese
Cook ravioli per
package directions, and keep warm. In a large skillet cook beef over
medium-high heat until browned and crumbly; drain. Return beef to pan
and add tomato sauce, tomato paste, parsley, basil, and garlic; cook
for 6 minutes or until heated through. Add cooked ravioli to beef
mixture; sprinkle with cheese and serve immediately.
