24ouncesPasta SauceI usually use Barilla but you can use your favorite brand or homemade.
16ouncesRavioliFrozen Ravioli- I used small cheese ravioli but you can use any flavor that you would like.
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.