Ravioli Soup

1 lb. hamburger
2 c. water
1 can (14.5 oz.) crushed tomatoes, undrained
2 cans (14.5 oz.) Italian-style diced tomatoes (I blend slightly)
1 can (6 oz.) tomato paste
1 1/2 c. chopped onion
2 cloves garlic, minced
1/2 tsp. salt
1/4-1/2 tsp. pepper
1 pkg. ( 9 oz.) refigerated cheese ravioli
1/4 c. grated Parmesan cheese

In large pot or dutch oven, cook hamburger over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, garlic, and salt and pepper. Bring to boil. Reduce heat; covler and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Top with Parmesan cheese.