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Cheese Ravioli with Lamb Mushroom Ragu

Cheese Ravioli with Lamb Mushroom Ragu

Mushrooms, lamb, tomatoes and cinnamon combine for a hearty, earthy sauce over packaged cheese ravioli.

Serves: 4 Save

Ingredients (13)

  • 2 T Extra Virgin Olive Oil
  • 4 Garlic Cloves
  • 1 lb Cremini Mushrooms
  • or 1 lb Shiitake Mushrooms
  • 8 oz Ground Lamb
  • 28 oz Canned Crushed Tomatoes
  • ½ cup Low Sodium Chicken Broth
  • 2 tsp Chopped Thyme
  • ¼ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ tsp Ground Cinnamon
  • 9 oz Cheese Ravioli
  • 4 T Grated Parmigiano Reggiano Cheese (optional)
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  1. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add garlic, mushrooms and lamb; cook about 8 minutes. Add tomatoes, broth, thyme, salt, pepper and cinnamon. Reduce heat; simmer 10 minutes.
  2. Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta cooking water.
  3. Add pasta to mushroom and lamb mixture. Toss well and cook 2 minutes, until warm. If sauce is too thick, add a small amount of pasta water. Spoon into serving bowls and sprinkle with cheese, if using.