One Pot Ravioli in a Creamy Tomato Beef Sauce

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  1 lbs 96/4 Ground Beef
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  1 tsp Sugar, Granulated White
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  2 tbsp Parsley, Fresh
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  0.5 tsp Red pepper flakes
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  1 tbsp Tomato Paste
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  2 2 pinches salt and ground black pepper (to taste)
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  12 oz Beef Ravioli, Refrigerated
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  1 Cream Cheese, 1/3 Less Fat (Neufchatel)(227g)
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  0.5 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Heat a large saucepan over medium heat with cooking oil spray. Add the onion and garlic, cook 3–4 minutes until the onion is softened and garlic is fragrant.
2. 2Add the ground beef and cook 5–7 minutes over medium-high heat, breaking up large pieces with a spoon, until no longer pink and browned throughout.
3. 3Stir in the tomato paste, sugar, red pepper flakes, and parsley. Cook 1–2 minutes until tomato paste darkens slightly and coats the beef.
4. 4Add enough water to cover the ravioli (approximately 2–3 cups), bring to a boil over high heat, then stir in the ravioli. Reduce heat to medium and simmer 4–5 minutes until ravioli float and are tender throughout.
5. 5Reduce heat to low, add the Neufchâtel cream cheese and part-skim mozzarella in chunks, stirring constantly 2–3 minutes until melted and the sauce reaches 165°F internally, creating a smooth, creamy consistency. Taste and adjust salt and black pepper as needed.
6. 6Divide the ravioli and sauce evenly into 4 airtight containers while hot, leaving ½ inch headspace for cooling. Allow to cool to room temperature before sealing and refrigerating.