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Creamy Tomato Beef Ravioli with Leafy Green Salad

Prep time: ~15 min | Cook time: ~25 min

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Creamy Tomato Beef Ravioli with Leafy Green Salad

  • 1 yellow onion
  • 3 cloves garlic
  • 1 lb ground beef
  • 1 28 oz can crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp italian seasoning
  • 1 lb frozen cheese ravioli
  • to taste salt and pepper
  • Leafy Green Salad
  • 6 cups mixed salad green
  • 1/2 cucumber
  • 1/3 cup pumpkin seeds
  • 1/2 cup crispy onion
  • 3 tbsp balsamic vinegar
  • to taste salt and pepper

Tips & Substitutions

  • Substitute: brown or green lentils for ground beef
  • Boil ravioli just until tender to prevent splitting

Creamy Tomato Beef Ravioli with Leafy Green Salad

  1. Dice 1 yellow onion and mince 3 cloves garlic. Bring a large pot of salted water to a boil.
  2. Heat a large skillet over medium heat. Add 1 lb ground beef and cook for 6–8 minutes, breaking it up, until browned. Add the diced onion and minced garlic and cook 3 minutes more. Season with salt and pepper to taste.
  3. Stir in 1 can (28 oz) crushed tomatoes, 1 tsp italian seasoning, and 1 cup heavy cream. Reduce heat to medium-low and simmer for 10 minutes until slightly thickened.
  4. Meanwhile, cook 1 lb frozen cheese ravioli in the boiling water according to package directions, about 4–5 minutes. Drain and gently fold into the sauce.
  5. Leafy Green Salad
  6. Thinly slice 1/2 cucumber. In a large bowl, toss 6 cups mixed salad greens with the sliced cucumber, 1/3 cup pumpkin seeds, 1/2 cup crispy onions, and 3 tbsp balsamic vinegar. Season with salt and pepper to taste and serve immediately.

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