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Ingredients
- 1 # 85% ground beef
- 1 T. olive oil
- 1 medium red onion, thinly sliced(about 3 cups)
- 2 t. finely chopped or minced garlic
- 1-20 oz. can crushed tomatoes or petite diced
- 1 c. chicken stock
- 1 t. dried Italian seasoning
- 1 t. kosher salt
- 1/4 t. pepper
- 1- 20 oz. refrigerated four-cheese ravioli
- 1-5 oz. pkg. baby spinach
- 4 oz. shredded low- moisture part-skim mozzarella(about 1 cup)
- 2 oz. grated Parmesan cheese(about 1/2 cup)
- 1/4 c. torn fresh basil leaves
Preparation
Step 1
1. Preheat oven to broil with rack 9 inches from heat. Use a 12" cast iron(preferably)on the stove top over medium-high heat. Add beef cook, stirring often, until browned. 8-10 minutes. Remove beef; drain and set aside. Wipe skillet clean.
2. Heat oil in skillet over medium-high, add onion and cook, stirring occasionally until tender-8-10 minutes. Add garlic to skillet; cook, stirring constantly until fragrant-about 1 minute. Stir in tomatoes, stock, Italian seasoning, salt, pepper and ravioli. Bring to a boil, reduce heat to medium. Cover and simmer until ravioli are tender-about 8 minutes. Uncover and return cooked beef to skillet. Stir in half of spinach and cook just until wilted. Repeat with remaining spinach. Top with mozzarella and Parmesan.
3. Broil in preheated oven until cheese is melted and golden, about 6 minutes. Remove from oven, and garnish with fresh basil.
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