Thinner dough creates better ravioli, ideally transparent enough to reveal the filling. In this recipe, all-purpose flour is used, although Italian 00 flour is preferred.

1 bag frozen cheese ravioli (about 25–30 oz); 1 jar (24 oz) pasta sauce (marinara or tomato basil) 1 lb ground beef, browned and drained (use 2 lbs for extra meatiness); ½ cup Parmesan cheese ...

1. Cook ravioli according to package directions; drain. 2. Meanwhile, heat deep 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch ...