IP Spinach & Cheese Ravioli

Genene Abraham

18 oz. Bag Frozen Spinach & Cheese Ravioli

1 lb. ground Chuck

22 oz. jar (medium size jar) pasta sauce mixed with about equal amount of water (use at least ⅔ of the jar of water)

1 Tbsp. minced garlic

⅓ C Parmesan cheese

Salt and pepper. About ⅛ tsp. each

Browned meat on Sauté med. setting, when brown to your preference drain off any fat.

Place liner back into the Instant Pot, add sauce, water, garlic, salt & pepper.

Continue to sauté (switch to low) about 15 minutes, stirring occasionally.

After 15 minutes add Ravioli- Close lid and set to Seal.

Cook on Porridge for 2 minutes and QR. Be careful and perhaps use a folded dish towel placed over the pressure release knob and release in back & forth spurts.

subheading: When all pressure has been released:

Add Parmesan, gently mixed in and let sauté on low again for about 5 minutes to thicken.

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