Dump and Start Ravioli and Hamburg by Gayle Bell

Running out of time, starving family, frozen hamburg. start to plate in 30 minutes.

1 pound of frozen hamburg

½ tsp Avocado Oil

Assorted italian spices of your choice.

1 20 oz pack of small premade frozen ravioli (or tortellini)

1.5 24 ounce jars of red sauce. You can use alfredo, vodka etc

12 to 20 oz of water. Depends on the size of your ravioli or if you use a smaller size package.

Turn pot on saute.

Once hot add avocado oil and hamburg.

Break up and scramble hamburg until cooked.

Turn off pot. Depending on the fat content of your hamburg you may want to drain the fat.

Add ¼ of water and deglaze the bottom of the pot. Scrape up all those yummy bits.

Add spices and stir.

Spread hamburg out to cover the bottom of the pot.

Add frozen ravioli and distribute across the hamburg evenly.

Pour jar sauce on the ravioli. Covering the pasta but not going to the edges. (Sauce burns on the bottom)

You can use the jar to add water and rinse the remaining sauce from it.

Pour to water around the outside edges of the inner pot. Do not try to pour through the sauce.

You can add more spices on top of the sauce if you like it spicy.

DO NOT STIR.

Be sure you have your silicone ring securely installed. Close the cover and the vent.

Press Pressure cook/manual use the + - to set the pot to 4 minutes (small ravioli) 5 to 6 (larger ravioli).

For the Ultra press start, other pots wait for it to say on.

If you double the recipe or have a big pot full let it NPR for 5 then release the pressure in short bursts until you are sure it won't spray pasta.

Open the pot and stir. The pasta continues to absorb liquid now that there is no pressure.

Allow it to breathe at least 5 minutes.

Stir again, if too much liquid you can turn on saute and boil some off.

Serve with you favorite side of salad and bread.

Page footer