Add the frozen ravioli to your instant pot.

Add in the can of diced tomatoes, the butter, the milk and the packet of parma rosa sauce.

I just give it all a little toss. You wan to make sure you don't have too many raviolis settled on the bottom, as newer models of instant pots can give a burn notice so they recommend not stirring. Mine is an older model so I do not deal with this issue.

Set your instant pot to manual, high, and 6 to 8 minutes.

When the instant pot comes up to temp and finishes the cooking time, let it naturally release for 12 minutes, then release the rest of the steam,.

This is meant to be a brothy dish, served in a bowl. I add the ravioli to a large bowl and carefull stir in the parmesan cheese.

Serve in bowls, top with black pepper, dried parsley and basil and serve with a crusty bread to soak up the delicious broth.

Boil your ravioli until it is al dente, you want to make sure the ravioli isn't overcooked as it will finish cooking in the sauce.

Add your packet of parma rosa sauce to your milk and whisk until it is mostly dissolved.

Add your butter to a deep sided skillet, let it melt, and then the milk parma rosa mixture, bring to a low boil, and simmer whisking most of the time.

When it has simmered for about 10 minutes add your cooked and drained ravioli carefully, and your can of diced tomatoes, toss carefully to coat, turn heat to low, cover and simmer 5 minutes.

Turn off heat and let it sit for 6 to 8 minutes.

Serve the same as above. This sauce may be slightly thicker then the instant pot version.