Cheesy Skillet Lasagna Ravioli

You can use any kind of Ravioli you’d like but I usually go with Sausage.

• 12oz Packaged Ravioli

• 1/2 Lb Ground Bison

• 1/2 Red Bell Pepper julienned

• 14oz Can Crushed Tomatoes

• 6oz Fresh Mozzarella Balls

• 1/4 Cup Mozzarella shredded

• 1/4 Cup Parmesan shredded

• 1/4 Cup Fresh Basil chopped

• 1 Tsp Oregano

• 1/4 Tsp Garlic Powder

• 1/4 Tsp Italian Seasoning

• Crushed Red Pepper

• Butter

• Drops Pesto

1. First things first cook the Ravioli as instructed, drain ‘em, and set aside. Also, turn on the oven’s broiler.

2. It’s now time for the other good stuff. In a large cast-iron skillet melt some Butter over medium heat before tossing in the Red Bell Pepper and cook until it’s almost soft.

3. Now add the Ground Bison and crumble it and cook until it’s good ’n’ done. Right before finished though, season everything with with the Oregano, Garlic Powder, Italian Seasoning, & Crushed Red Pepper and stir it up.

4. On top of the Bison and Peppers, add the Tomatoes and the Basil and bring the whole skillet to a simmer before mixing in the Pesto, cooked Ravioli and half of the Mozzarella Balls, shredded Mozzarella, and shredded Parmesan.

5. Once everything’s mixed up, scatter the remaining shredded cheeses before placing the remaining Mozzarella Balls evenly over everything.

6. Now broil the whole skillet for about 2 minutes so the cheese on top melts. You now have yourself a delicious “Lasagna”.