5. Repeat the layers, ending with a generous amount of Parmesan and mozzarella on top.
6. Cover and cook on low heat for 4-6 hours, or until ravioli is tender and cheese is bubbly.
7. Serve hot, garnished with extra chopped parsley.
Tips and Variations:
– For a leaner version, substitute ground turkey for the beef.
– Add spinach or mushrooms between the layers for extra veggies.
– For a touch of heat, sprinkle red chili flakes into the beef mixture.
– Leftovers can be stored in the fridge and reheated in the oven or microwave. Enjoy them the next day without any change in flavor or texture.
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