Skillet Cheese Ravioli with Ground Beef

This one-pan skillet cheese ravioli is a cozy weeknight dinner that’s ready in about 30 minutes! With just a few store-bought staples and no need to pre-boil the ravioli, you’ll have a cheesy comfort food classic on the table in no time.

Easy Skillet Cheese Ravioli Recipe

• This is a one-pan meal with no need to pre-cook the ravioli, so it’s perfect for busy weeknights.
• Tender cheese ravioli, rich meat sauce, and melty mozzarella – what else is there to say?!

Ingredients for Skillet Cheese Ravioli

• Ground Beef: Stick with 80/20 or 85/15 for the best flavor. Italian sausage is delicious in place of (or along with) the beef as well. Ground turkey or ground chicken will work but these leaner meats aren’t going to give you quite as much flavor.
• Italian Seasoning: A simple spice blend that gives the dish classic Italian flavor. You could also use dried basil, dried thyme, and dried oregano.
• Garlic Powder: Adds savory depth. Substitute with 2 freshly minced cloves of garlic if you like.
• Spaghetti Sauce: Your favorite jarred sauce works great here. We like Prego or Rao’s. Marinara or arrabbiata are both good options.
• Parmesan Cheese: Adds a salty, nutty boost to the sauce. Asiago or Romano will work as well.
• Heavy Cream: Rounds out the sauce and makes it luxuriously creamy. Half & half can work in a pinch.
• Refrigerated Cheese Ravioli: No need to pre-cook! Just toss them in! Use any fresh stuffed pasta you like.
• Fresh Mozzarella Cheese: Melts beautifully and adds that gooey cheese-pull factor.
• Shredded Whole Milk Mozzarella Cheese: Helps brown and bubble the top under the broiler.

How to Make Skillet Cheese Ravioli

Brown the beef. Heat a large sauté pan or cast iron skillet over medium-high heat. Add ground beef, season with a pinch of salt and pepper, and cook until browned, crumbling it as it cooks.

Combine sauce and ravioli. Stir in Italian seasoning, garlic powder, spaghetti sauce, water, ravioli, and another pinch of salt and pepper.

Simmer. Reduce heat to medium or medium-low and gently simmer for about 5 minutes, until the ravioli is tender and cooked through.

Make it creamy. Stir in Parmesan cheese and heavy cream.

Add the cheese and broil. Top the skillet with fresh mozzarella and shredded mozzarella. Transfer to the oven and broil for 1–2 minutes, just until the cheese is melted and turning golden brown.

Garnish and serve. Sprinkle with fresh chopped parsley and grated Parmesan if desired. Serve warm and dig in!

Tips for Making Skillet Cheese Ravioli

• Use a large saute pan or large cast iron skillet so you can simmer the pasta and then broil the cheese right in the same pan.
• Don’t overcook the ravioli. Carefully test the ravioli and top with cheese as soon as they’re done.
• For a spicier version, use spicy Italian sausage instead of ground beef or add red pepper flakes.

Make-Ahead Instructions

• You can brown the beef and stir together the sauce, seasonings, and ravioli up to 1 day in advance.
• Store in the fridge, then simmer on the stove, stir in the cream and cheese, and finish under the broiler when ready to serve.

Storing Leftovers

Cool leftovers and store in an airtight container in the fridge for up to 4 days.

Freezing Skillet Cheese Ravioli

• This dish freezes surprisingly well!
• Let it cool, then transfer to a freezer-safe container.
• Freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating Skillet Cheese Ravioli

• Reheat gently on the stove over medium-low heat with a splash of cream to loosen the sauce.
• You can also microwave in 30-second bursts until heated through.

Serving Suggestions

• easy garlic bread
• simple house salad
• cheesy olive garlic bread
• spinach and artichoke bread
• Caprese garlic cheese bread

Try these family favorite pastas next!