Lasaña rápida en sartén con raviolis

Ingredientes

• 1 tablespoon olive oil
• 1 lb. lean ground beef (turkey or chicken)
• 1 tablespoons olive oil
• 1 cup yellow onions (chopped)
• 5 cloves garlic (minced)
• 1/2 teaspoon EACH: crushed fennel seeds AND red pepper flakes
• 1 teaspoon EACH: dried oregano AND sugar
• 1 24-ounce jar marinara or spaghetti sauce (homemade or store-bought)
• 1 14.5 ounce crushed tomatoes
• 1 3/4 cup low sodium chicken broth (or beef)
• 20 ounce frozen ravioli (I like ricotta)
• 1 1/2 cup cubed or shredded mozzarella cheese
• Parsley + parmesan for topping

Preparación

1. 1

   CRUMBLE: Heat a 4-quart cast iron skillet or oven-proof saute pan over medium-high heat. Add the ground beef, cook, and crumble for 5-7 minutes, breaking up large chunks. Drizzle with olive oil if the meat is very lean.

2. 2

   SAUTE: add the onions and cook for 7 minutes until tender and translucent. Add the garlic, fennel seeds, red pepper flakes, oregano, and sugar. Continue to cook for 60 seconds. Then add the marinara, crushed tomatoes, and chicken broth.

3. 3

   SIMMER: Bring to a boil, taste, and add a little salt if it needs it. Then, add the ravioli to the skillet and allow the lasagna to come to a boil. Reduce the heat to medium-low, cover, and simmer for 15-18 minutes or until the sauce has reduced and the ravioli is cooked.

4. 4

   FINISH AND SERVE: Add the mozzarella cheese on top, turn off the stove, and cover allow the cheese to melt for 5-7 minutes. Alternatively, you can pop the skillet under the broiler and broil for 30-60 seconds until the cheese turns golden. Top with parsley and parmesan, and serve warm.