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Creamy Sausage Ravioli Skillet
This creamy sausage ravioli skillet is a cozy, one-pan dinner made with refrigerated ravioli, Italian sausage, jarred sauce, and plenty of melty cheese. It’s ready in about 30 minutes and perfect for an easy, comforting weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American/Italian
Ingredients
Units
Scale
- 1 pound hot Italian sausage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rubbed sage
- 24 oz. jar your favorite spaghetti sauce
- 1/2 cup water
- 20 oz. package refrigerated cheese ravioli, uncooked
- 1 cup shredded Parmesan cheese + more for garnish
- 1/4 cup heavy cream
- 4 ounces shredded whole milk mozzarella cheese
- 8 ounces fresh mozzarella cheese
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley, for garnish
Instructions
- Heat a large saute pan or large cast iron skillet over medium-high heat.
- Add Italian sausage and cook, crumbling with a spatula, until browned and cooked through.
- Stir in garlic powder, rubbed sage, spaghetti sauce, water, ravioli, and a couple pinches of salt and pepper.
- Bring to a gentle simmer and cover with a lid. Simmer over medium to medium-low heat for about 6-10 minutes or until the ravioli is al dente. Stir it about halfway through.
- While the ravioli is cooking, turn the oven to broil.
- Stir in Parmesan cheese and heavy cream.
- Top with shredded mozzarella, then rip fresh mozzarella into bite sized pieces and add that on top.
- Pop it in the oven and broil for 1-2 minutes or until the cheese on top is melted and turning golden brown. Garnish with fresh chopped parsley and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- After you add the spaghetti sauce, swish the half cup of water around in the jar to get every last bit of sauce out.
- Use a large skillet with a lid so the ravioli cooks evenly in the sauce.
- Cooking time may vary depending on the brand of ravioli. Carefully testing the ravioli is the best way to check if it’s done.
- Keep a close eye while broiling. Cheese can go from golden to burnt very quickly!
