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Ravioli Skillet Recipe

Ravioli Skillet Recipe

Dress up store-bought ravioli and make it really special—prosciutto and mozzarella help to do the trick. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 pound ground beef
  • 3/4 cup chopped green pepper
  • 1 ounce prosciutto or deli ham, chopped
  • 3 cups spaghetti sauce
  • 3/4 cup water
  • 1 package (25 ounces) frozen cheese ravioli
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. In a large skillet, cook the beef, green pepper and prosciutto over medium heat until beef is no longer pink; drain.
  • 2. Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat; cover and simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted. Yield: 4 servings.

Reviews for Ravioli Skillet

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MY REVIEW
pajamaangel
Reviewed Oct. 22, 2013

"This was quick and delicious! There are only two of us, so there were leftovers, but not because we didn't like it. I am taking this with me to work tomorrow. I used refrigerated ravioli and just adjusted the time."

MY REVIEW
Igraine32
Reviewed Jul. 1, 2013

"Took longer than it says here, but it was really easy and good."

MY REVIEW
celestetbrown
Reviewed May. 30, 2012

"I use ground italian sausage...YUM! added mushrooms and onions."

MY REVIEW
tchr90
Reviewed Mar. 24, 2012

"Very good!! It is easy to assemble so it can be made when time is limited. My husband and I both liked it and we usually don't like a lot of the same foods so this recipe is a keeper!"

MY REVIEW
hottub02
Reviewed Feb. 6, 2012

"Very good I used lean ground turkey added 1/4 of onion covered turkey with Italian seasonings around 2 tbsp would have used 1 cup of water we like our sauce thicker. Had leftovers and added Tortallini awesome !!"

MY REVIEW
kcc1108
Reviewed Jan. 30, 2012

"too much cheese for me"

MY REVIEW
rbartle24
Reviewed Oct. 22, 2011

"this dish is so simple to make and the taste is out of this world! This is one of my husbands favorite dishes, he's always asking when i will make it again for him! Also makes great left overs."

MY REVIEW
gyzmo8
Reviewed Jan. 27, 2011

"Very good!! I prefer a spicier sauce, so I added garlic, basil, Italian seasonings, and onions. I will definitely make this again with the above changes."

MY REVIEW
harley1993rider
Reviewed Jan. 26, 2011

"Replaced water with red wine."

MY REVIEW
Cannondale Beach Bum
Reviewed Jan. 25, 2011

"This was by far the best ravioli I have had. My husband and I both loved it! This is one we set aside for definite future use!!"

MY REVIEW
sherry_vinigrette
Reviewed Jan. 12, 2011

"I sauteed (in 2 tablespoons olive oil) extra lean ground turkey with 1/3 cup chopped onion and 1 minced clove garlic. Then I added 1 cup frozen tri-colored peppers and sauteed until all the juices evaporated. The turkey made the prosciutto (1/3 cup) flavor more pronounced. I added Trader Joe's vodka spaghetti sauce and topped it off with a sprinkle of grated romano cheese. This is a very nice recipe - so versatile!"

MY REVIEW
flojim
Reviewed Jan. 11, 2011

"Made this last night for dinner. Everyone loved it. I used the frozen chopped onions & peppers and some deli ham but I will try the prosciutto next time. I think it would be more flavorful or I just didn't use enough of the ham as it didn't give any added flavor. I made a side order of pasta just in case they didn't like this but the pasta was left over. It was delicious"

MY REVIEW
ragsfood
Reviewed Dec. 20, 2009

"Very tasty"

MY REVIEW
dmhonry
Reviewed Oct. 4, 2008

"This is a quick easy meal! I double the recipe and freeze casserole dishes for easy meals on busy nights."

MY REVIEW
valanddansmith
Reviewed Sep. 30, 2008

"This makes a nice hearty meal. I used a little deli ham and a little pepperoni - I didn't really think it added that much to the recipe though. I also added an onion and used a little extra water. I would make it again!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.