Skillet Ravioli

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1 (20-oz) package refrigerated four-cheese ravioli, cooked according to package directions and kept warm

1 lb. ground beef

2 (8-oz) cans tomato sauce

2 T. Italian-style tomato paste

1 t. dries parsley (I used fresh)

1 t. dried basil (I used fresh)

1/2 t. garlic salt

1 c. shredded parmesan cheese

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