cheese ravioli

CHEESE RAVIOLI is a classic pasta dish, but I took it up a notch with this One Pan Cheese Ravioli Skillet. It's loaded with cheese-stuffed ravioli, Italian sausage, more cheese, tomatoes, and basil. It’s a simple and fun one pan dinner that everyone will ask for again and again. This cheese ravioli recipe is sure to please the entire family!

Cheesy Ravioli Skillet

olive oil

garlic (minced)

lb. Italian sausage (casing removed)

oz BUITONI Marinara Sauce

Italian seasoning

salt and pepper

chicken broth (or water)

(18 ounces BUITONI Tomato & Mozzarella Ravioli)

blend cheese

basil (chopped)

Heat a large skillet over medium/high heat. Add the olive oil and garlic and heat for approximately 3 minutes until fragrant.

Add in the sausage and cook for 3-5 minutes, crumbling as you cook.

Stir in the tomato sauce, Italian seasoning, and salt and pepper to taste.

Add in the broth (or water) and ravioli. Stir to make sure the ravioli is as covered as possible.

Bring to a boil and then reduce heat to simmer.

Cook covered for 5 minutes and then uncovered for an additional 5 minutes, or until the ravioli is fully cooked and tender.

Sprinkle with the shredded cheese. Allow to simmer until cheese is fully melted.

Sprinkle with the fresh basil.

Serve and enjoy!

https://embed.mediavine.com/videos/h7z7nz4u81ndkwbjmzys

This CHEESY RAVIOLI SKILLET is sure to please the entire family! Loaded with filled ravioli, Italian sausage, cheese, tomatoes, and more, it’s a simple and fun one pot dinner that everyone will ask for again and again!

Cheesy Ravioli Skillet (OG)

This easy baked ravioli casserole takes about 20 minutes from start to finish and requires just 5 minutes of prep time because you don’t need to boil the ravioli first!

Baked Ravioli

baby spinach leaves

spaghetti sauce

water

oregano

thyme

garlic powder

Parmesan cheese

heavy cream

cheese

mozzarella cheese

Kosher salt

cracked pepper

parsley,

Parmesan,

Add spinach, spaghetti sauce, water, oregano, thyme, garlic powder, Parmesan, heavy cream, ravioli, and a couple pinches of salt and pepper to a large baking dish. 

Stir until everything is well combined. 

Top with fresh mozzarella and shredded mozzarella cheese.

Cover with a lid or a tight-fitting piece of tin foil.

Bake for 15-20 minutes or until ravioli is cooked al dente and the sauce is bubbly.

Remove lid/foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.

Garnish with fresh chopped parsley and enjoy!

Love a dinner that’s loaded with so much flavor. You’ve combined two pasta staples into one amazing dinner ready in 30 minutes. I’m in love.

Wow this looks absolutely delicious! I love the ingredients you have chosen, that I can have dinner on the table in 30 minutes and your tips and tricks are super helpful! Thanks for sharing:)

Looks and sounds like such a tasty dish! Love that it’s kinda fancy but also easy and rather quick to make! Addition of the red wine to the sauce must give it a lovely rich texture and beautiful flavour!

This recipe is so good! My boyfriend and I have made it a couple times over the past few months and we love it. We went to make it tonight and noticed that the meat was no longer included in the recipe!! We couldn’t remember what it called for but we decided to add 1/2 lb of ground lamb and it looks like it will be right. I can’t tell if other parts of the recipe changed with the update a few days ago. Is there any way you can remind me of the other things that are different from the original version of this recipe? Thank you so much!

I made this a few days ago and it was so easy and very tasty! Thanks Kylie. I’m looking forward to trying some of your other recipes.

Can I use frozen spinach? This sounds wonderful, my stomach is growling... Can hardly wait to make it!

Thank you so much I never knew that you could bake the ravioli from a frozen or fresh pasta, I thought you always had to boil it I’m doing it tonight the way you do thank you so much for this recipe keep them coming love Karen

An easy and delicious cheese ravioli to serve with any pasta sauce you like. Making ravioli at home is such a fun activity, get your friends and family involved!

Delicious Homemade Four Cheese Ravioli

pasta dough

ricotta (see notes)

fresh mozzarella

smoked gruyere (grated)

parmesan (grated)

black pepper

fresh lemon juice ((plus the zest if you wish))

herbs

Combine all the cheeses in a food processor and blend until smooth and well combined. Taste to see if you need some salt, it depends a lot on what cheeses you are using.

Put into a piping bag or covered in a bowl and refrigerate for at least an hour. It makes it a lot easier to work with if it has the chance to solidify in the fridge slightly. Make it the day before if you wish.

For the filling:

Use my homemade pasta dough recipe linked above, it&#39;s perfect.

Roll out your pasta as per the rolling instructions in my dough recipe. For ravioli I go to setting 6 on my Marcato roller or setting 7 on my Kitchen Aid. You don&#39;t really want to go thinner than that.

I only work with about 1/6th of the dough at a time. Check out all the photos above for the shaping.

Fold the sheet in half lengthwise to create a line in the middle.

Pipe or spoon generous tablespoons of filling right up against the centre line about an inch and a half apart.

Fold the sheet over and try and keep it lifted up with your left hand while your right goes around the filling mounds pressing all the air out.

If the folded edge of the dough is facing me I start at the bottom right of the circle of filling and make my way around the circle, pressing the air out as I go. Don&#39;t stress if you end up with a few air bubbles, there are worse things in life!

Press really firmly so the two layers are stuck together really well. This is key so the pasta doesn&#39;t end up too thick. Don&#39;t worry if there are pleats.

An optional step is using a wooden dowel or pencil to gently roll in between the filling. This helps to create neater squares of filling as you can press right up along side the mounds to move them into a square shape. It also helps to thin out the pasta layers a touch. Fingers are fine if you think the dowel or pencil is too fiddly.

Cut along the long side and then down between each one. Depending how far apart the filling blobs are you might need to trim a bit off each side. There are no rules they can be whatever size you like!

Place them on a baking tray lined with baking paper and dusted with coarse semolina. Loosely cover with plastic wrap.

See notes below about storing.

Boil in well salted water for 4 - 5 minutes and add to your favorite sauce.

For the pasta:

Such a great filling, I used all the same cheeses but feel like I could mix it up next time depending what I have. Great instructions as always!

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The most viewed cheese ravioli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine