Ravioli Stroganoff

Bring a large pot of salted water to a boil, then add the cheese ravioli and cook according to package directions until tender. Drain and set aside.

While the ravioli cooks, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it browns.

Once the beef is fully cooked, stir in the Italian seasoning and cook for 30 seconds until fragrant.

Pour the cream of mushroom soup directly into the skillet with the beef, stirring until well combined.

Reduce heat to medium-low and stir in the sour cream until smooth and fully incorporated.

Add the drained ravioli to the stroganoff sauce, gently folding until all pieces are coated.

Simmer for 2-3 minutes to warm through, then serve immediately.