In a Dutch oven over medium-high heat, brown the lean ground beef.

Once browned, drain the beef and set it aside in a bowl.

Add oil to the Dutch oven.

Sauté diced onion and sliced mushrooms for 8 minutes or until tender.

Add minced garlic and cook for an additional minute.

Stir in the cooked beef, tomato-basil pasta sauce, water, Italian seasoning, salt, and pepper.

Bring the mixture to a boil.

Add the refrigerated 4-cheese ravioli to the sauce, then reduce the heat to medium-low.

Cover and simmer, stirring occasionally, for 8 to 10 minutes or until the pasta is cooked.

Once the pasta is cooked, stir in the shredded mozzarella cheese until it melts and blends with the sauce.