Tips for making Ninja Foodi Ravioli Bake:
1. Buy frozen ravioli instead of using fresh for this recipe. If you use fresh, the ravioli is at risk of getting very mushy and falling apart. 2. Switch it up and use whatever kind of ravioli your family prefers. I used cheese since our picky eaters don’t like the other varieties. But, there are endless options that would be so great. Sausage, spinach, or mushroom filled sound like they would be amazing!!! 3. Do not add too much broth to this recipe. If you add too much, you will end up with ravioli soup. We LOVE ravioli soup, but that’s a different recipe. 🙂 With most recipes, if you add too much liquid, you can saute at the very end and cook off the extra liquid. You can’t really do that with this recipe because the extra stirring will break up the raviolis.
Looking for more Ninja Foodi Pasta Recipes? Check out some of our favorites!
Ninja Foodi Shrimp Scampi Linguine
Ninja Foodi Tuscan Chicken Pasta
Ninja Foodi Crack Chicken Pasta
Ninja Foodi Chicken Fettuccine Alfredo
Ingredients for making Ninja Foodi Ravioli Bake:
- 1 Pound Lean Ground Beef- the leaner the better-90/10
- 1 Teaspoon Italian Seasoning
- ¼ Teaspoon Red Pepper Flakes
- 1 Teaspoon Minced Garlic
- 1 Cup Beef Broth
- 24 Ounces Pasta Sauce- I usually use Barilla but you can use your favorite brand or homemade.
- 16 Ounces Frozen Ravioli- I used small cheese ravioli but you can use any flavor that you would like.
- 16 Ounces Shredded Mozzarella Cheese
Directions for making Ninja Foodi Ravioli Bake:
1.Turn Ninja Foodi on the “sauté” function, on high. 2.Once the Ninja Foodi is hot, add the ground beef. Saute on high until ground beef is cooked all the way through and evenly browned. Be sure to break the meat up into small pieces while cooking it. I used a meat chopper similar to this one to do so. 3.If you are using a higher fat content ground beef, you will need to drain the extra fat off of the ground beef after cooking. Do so by either using a ladle to remove the fat or by carefully pulling the cooking pot out of the Ninja Foodi and pouring the fat off. It’s easiest to just use a lower fat content ground beef so that you can skip this step. 4.Add Italian seasoning, red pepper flakes, and garlic and stir until well combined. 5.Add 1 cup of beef broth, 24 ounces of pasta sauce and stir until well combined. 6.Pour in the frozen ravioli- do not stir. If you stir after adding the pasta the pasta tends to stick to the bottom of the pot which is why I ALWAYS add the pasta last. This way the pasta stays on the top of the pot and has less likelihood of sticking to the bottom and burning. 7.Close the pressure cooker lid and pressure cook on high. Cooking times will vary for this recipe based on the ravioli that you choose. Follow this step to determine cooking time: Look at the package of ravioli and see what the recommended cook time is. In this case, my package said to cook 3-5 minutes. Take the lowest number and divide by 2. (3/2=1.5). Take that number and subtract 2 minutes. 1.5-2=0. I pressure cooked my ravioli for 0 minutes. Yes…0 minutes. The ravioli actually cooks fully during the pre-heat time. 🙂 If you are making larger ravioli, your pressure cook time will be between 1 and 3 minutes. When in doubt, pressure cook for 1 minute. 8.Once the timer beeps, quick-release pressure right away. Open pressure cooker lid. 9.Add in half of the shredded mozzarella and stir. Be careful when stirring, you don’t want to break open the raviolis. 10.Serve in a bowl and top each bowl with the remaining mozzarella cheese. Pin this recipe for later!!
Recipe
Ninja Foodi Ravioli Bake
Print Recipe Pin RecipeServings: 6
Calories: 702kcal
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Equipment
Ingredients
- 1 pound Ground Beef (Lean Ground Beef- the leaner the better-90/10)
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Garlic (Minced)
- 1 cup Beef Broth
- 24 ounces Pasta Sauce (I usually use Barilla but you can use your favorite brand or homemade. )
- 16 ounces Ravioli (Frozen Ravioli- I used small cheese ravioli but you can use any flavor that you would like.)
- 16 ounces Mozzarella Cheese (Shredded)
Instructions
- Turn Ninja Foodi on “sauté” function, on high.
- Once the Ninja Foodi is hot, add the ground beef. Saute on high until ground beef is cooked all the way through and evenly browned. Be sure to break the meat up into small pieces while cooking it. I used a meat chopper similar to this one to do so.
- If you are using a higher fat content ground beef, you will need to drain the extra fat off of the ground beef after cooking. Do so by either using a ladle to remove the fat or by carefully pulling the cooking pot out of the Ninja Foodi and pouring the fat off. It’s easiest to just use a lower fat content ground beef so that you can skip this step.
- Add Italian seasoning, red pepper flakes and garlic and stir until well combined.
- Add 1 cup of beef broth, 24 ounces of pasta sauce and stir until well combined.
- Pour in the frozen ravioli- do not stir. If you stir after adding the pasta the pasta tends to stick to the bottom of the pot which is why I ALWAYS add the pasta last. This way the pasta stays on the top of the pot and has less likelihood of sticking to the bottom and burning.
- Close pressure cooker lid and pressure cook on high. Cooking times will vary for this recipe based on the ravioli that you choose. Follow this step to determine cooking time: Look at the package of ravioli and see what the recommended cook time is. In this case, my package said to cook 3-5 minutes. Take the lowest number and divide by 2. (3/2=1.5). Take that number and subtract 2 minutes. 1.5-2=0. I pressure cooked my ravioli for 0 minutes. Yes…0 minutes. The ravioli actually cooks fully during the pre-heat time. 🙂 If you are making larger ravioli, your pressure cook time will be between 1 and 3 minutes. When in doubt, pressure cook for 1 minute.
- Once the timer beeps, quick-release pressure right away. Open pressure cooker lid.
- Add in half of the shredded mozzarella and stir. Be careful when stirring, you don’t want to break open the raviolis.
- Serve in a bowl and top each bowl with the remaining mozzarella cheese.
Nutrition
Calories: 702kcal | Carbohydrates: 39g | Protein: 43g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 154mg | Sodium: 1736mg | Potassium: 659mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 8mg | Calcium: 433mg | Iron: 11mg
Nutrition information is provided as a courtesy and is an estimate only.
Have you tried this recipe? Let us know how it turned out in a comment below!
