Dinners

One Skillet Ground Beef & Spinach Ravioli

Name: One Skillet Ground Beef & Spinach Ravioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: ¾ cup panko breadcrumbs; ¼ cup grated parmesan cheese; 1–2 tablespoons olive oil or butter; ½ teaspoon garlic powder; Optional: ¼–½ teaspoon red pepper flakes; Fresh basil or parsley, for garnish; 1 pound ground beef; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce or balsamic vinegar; 1 teaspoon Italian seasoning; 24 ounces marinara sauce; 1 cup water or beef broth; 2 cups fresh chopped spinach; 20 ounces refrigerated cheese ravioli

4 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

¾ cup panko breadcrumbs

¼ cup grated parmesan cheese

1–2 tablespoons olive oil or butter

½ teaspoon garlic powder

Optional: ¼–½ teaspoon red pepper flakes

Fresh basil or parsley, for garnish

1 pound ground beef

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce or balsamic vinegar

1 teaspoon Italian seasoning

24 ounces marinara sauce

1 cup water or beef broth

2 cups fresh chopped spinach

20 ounces refrigerated cheese ravioli

Directions

Brown the beef: Heat a large, deep skillet over medium-high heat. Add 1 pound ground beef and cook until browned, breaking it apart as it cooks. Once browned, season with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Next, stir in 2 tablespoons tomato paste and cook for 1 minute.

Build the sauce: Stir in 1 teaspoon Worcestershire sauce (or balsamic vinegar) and 1 teaspoon Italian seasoning. Add 24 ounces marinara sauce and 1 cup water or broth. Bring to a gentle simmer.

Add spinach: Stir in 2 cups chopped fresh spinach and cook until wilted, about 30 seconds.

Cook the ravioli (no boiling required): Add 20 ounces refrigerated cheese ravioli directly to the skillet. Gently stir to coat. Reduce heat to medium-low, cover, and simmer 3–5 minutes, stirring once or twice, until tender.

Make the garlic crunch: In a small skillet, heat 1–2 tablespoons olive oil or butter over medium heat. Add ¾ cup panko, ¼ cup parmesan, and ½ teaspoon garlic powder. Stir constantly for 1–2 minutes until golden brown.

Finish and serve: Sprinkle breadcrumbs over the ravioli. Garnish with fresh basil or parsley and optional red pepper flakes. Let rest 5 minutes before serving to thicken slightly. Enjoy!

Nutrition

Serving Size

Calories

974

Total Fat

39 g

Saturated Fat

17 g

Unsaturated Fat

23 g

Trans Fat

Cholesterol

152 mg

Sodium

2760 mg

Total Carbohydrate

87 g

Dietary Fiber

11 g

Total Sugars

14 g

Protein

63 g