Ravioli and Italian Sausage Skillet
Cheesy comfort food at its best made in less than 30 min. You can’t beat that!
With our new puppy on the way and the many sleepless nights we’re anticipating upon his arrival, quick and easy meals are an absolute must for us. And it’s always an added bonus when you can throw everything right into a skillet for an easy one-pot meal.
That’s exactly what this is. It’s a simple skillet dish doctoring up your favorite kind of ravioli with crumbled Italian sausage and an easy homemade marinara sauce using crushed tomatoes, and of course, that crusty melted mozzarella cheese right on top. Best of all, it’s sure to be a hit with the entire family, and the leftovers taste even better the very next day!
Ravioli and Italian Sausage Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) package cheese-filled ravioli
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup basil leaves, chiffonade
Instructions
- Preheat oven to broil.
- Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes.
- Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes.
- Serve immediately, garnished with basil, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Good flavor but very soupy. I’ll make again but put in 3/4 cup of water. Either that or I’ll add more tomatoes.
Such a quick, easy meal after a long day at work. I didn’t use the basil as I forgot to pick it up at the store. The only thing I did differently was add a 5 oz bag of fresh baby spinach at the end of the cook time. Absolutely amazing!!!!
yes it did come out a little soupy. so I poured out about half the leftover liquid before the broil. pretty good.
This was a quick and easy, yet very filling meal!!! I used frozen gluten free ravioli and it turned out great!!!
Very good and super easy to make. Added zucchini and butternut squash as a side.
Absolutely “damn delicious” My husband LOVED it. My only addition was I sautéed some mushrooms and added to mixture. We will be making this again and again!!
Came out a little soupy like…. but great flavors
This is delicious ! Approved by boyfriend as well . Although he likes his ravioli creamier would I might substitute 1.5 cups of water with whole milk next time . Made it with ground turkey to keep the fat low .
I’m making this tonight, But the water is not on the ingredient list. Thanks for all of the delicious meals, your site is the first one I go to for a new recipe. My family loves the baked chicken strips! make them every few weeks.
DELISH!!!!!! Would it taste almost as good substituting the Italian sausage for Polska kielbasa? Thinking if trying it this way for our 9 year old who loves kielbasa.
This is fantastic!!! It’s my husband favorite meal I make. I have made it at least 15 times. Company worthy!
I’m substituting the Italian sausage for 99% lean ground turkey to take out a little bit more fat, because I watch all the fats I eat. Also the mozzarella I’m using is low fat made with skim milk.
This is one of my go to recipes now thanks to you! I have a tip you might like, instead of using plain cheese raviolis I tried the arugula and parmesan reggiano raviolis that I found in the deli section at Trader Joe’s. They were awesome and gave a nice depth of flavor to this already dynamite recipe. Thanks for posting!
I doubled the recipe and used both sweet and hot ground italian sausage and it weas outstanding.
Just wanted to let you know that this recipe is filed under vegetarian meals. Although someone could substitute the meat with veggie sausage, you may want to take this one out. Love your recipes. I make them often.
Thank you for letting me know, Marianne!
Do you use frozen or those fresh/refrigerated ravioli to make this?
It is best to use fresh ravioli.
I don’t have any parmesan … Any suggestions for a substitution?
I made this dish lat night and it was indeed…. Damn Delicious! thanks
This looks so DELISH!!!! I am super limited on time tonight, so I’m thinking this will be perfect!
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These flavors (especially sausage) define comfort cooking to me. GREG