This is one of the easiest and most satisfying pasta meals I’ve made in my Instant Pot. Try different combinations of ground meat for your sauce and ravioli fillings to find your favorite. Serve it with some steamed broccoli or a salad and you’ll have a complete meal.
NOTE: Frozen pasta doesn’t need as much liquid to cook as dry pasta. The frozen will release a good amount of liquid as it steams so adding less is actually preferable. If you add the whole jar of pasta and more broth, you will end up with a very soupy sauce. But then again, maybe that’s the result you’re after. There’s nothing wrong with ravioli soup!
#ravioli #instantpot #italiansausage
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
1 lb hot Italian sausage
½ cup chopped celery (1 large rib)
½ cup chopped onion (½ small onion)
½ cup chopped green bell pepper (½ medium pepper)
1 TB Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
3 large garlic cloves, minced
1 cup chicken broth (or beef, pork, veggie broth or plain water is ok)
25 oz package frozen cheese ravioli
12oz jar pasta sauce (½ of a standard 24 oz jar – Italian herb flavored in the video)
1 cup shredded parmesan cheese
Optional toppings: fresh parsley, fresh basil, chopped tomatoes, parmesan cheese, etc.
Instructions:
1. Heat the pot on saute mode and add the sausage when the display reads “HOT.” Use a wooden spatula or meat masher to break up the meat as it cooks for about 10 minutes until it’s fully browned.
2. Add the celery, onion, bell pepper, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 2-3 minutes until the veggies are just softened. Then add the minced garlic and cook for another minute.
3. Add the chicken broth and deglaze the bottom of the pot. Make sure to scrape up all of the stuck-on browned bits to add flavor and also to avoid getting a “BURN” warning.
4. Layer the frozen ravioli over the top as evenly as possible. No more stirring – we want to leave the layer below undisturbed until after cooking.
5. Spread the pasta sauce over the top of the ravioli.
6. Lock and seal the lid and cook on manual/high for 2 minutes followed by a quick pressure release. [Fair warning: Because of the high volume of frozen ingredients, it will seem like forever before it comes to pressure. It took almost 15 minutes for me. Be patient!]
7. Stir to separate the pasta, then add the parmesan cheese and stir for a minute to melt the cheese. Taste and adjust seasonings as needed.
8. Cover loosely for 15 minutes to let the sauce absorb and thicken a little. Serve with optional toppings (parsley, basil, tomatoes, parmesan, etc.) and ENJOY!