This is a hearty dish made with local ravioli and plenty of fresh veggies! The sauce is great on its own too—serve it on its own or alongside brown rice or another healthy grain.
Ingredients:
- 1 package local Melina’s Three Cheese Ravioli – lightly cooked (left a little too firm), drained, and set aside
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- ½ lb. Weaver Meats local pasture-raised 80/20 ground beef
- 1 bunch organic broccoli – stems removed and florets chopped into 1 inch pieces
- ¼ tsp red pepper flakes
- ¼ c. beef stock or water
- 1 container grape tomatoes, cut in half
- 1 c. shredded cheese of your preference
Directions:
1) Preheat oven to 350 degrees and place cooked ravioli in a greased glass baking pan and set aside.
2) In a large saute pan add olive oil. When hot, add onions and saute until translucent.
3) Add garlic and ground beef to the pan, breaking beef up as it cooks, until meat is no longer pink.
Drain and return to the pan.
3) Add broccoli, red pepper and stock. Continue to cook until broccoli is tender.
4) Remove from heat and add tomatoes. Toss to combine and warm tomatoes.
5) Spread beef mixture over ravioli in the baking pan and top with shredded cheese.
6) Place in oven and bake until cheese is bubbly. Serve hot out of the oven. Serves 4 to 6