One Skillet Ravioli with Sausage Recipe + Video
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This Ravioli with Sausage Recipe comes together in just one pan and is loaded with a mind-blowing flavor explosion. Cooked in a delicious, meaty tomato sauce and smothered in Italian cheeses, make this one pot ravioli dinner in just 30 minutes!
Ravioli with Sausage Recipe
Looking for an easy recipe that makes an impressive meal in no time? This skillet ravioli and sausage recipe is the one for you!
It’s loaded with zesty hot Italian sausage, smoky fire-roasted tomatoes, tender cheese-filled pasta, multiple layers of ooey gooey cheese, and fresh peppery basil sprinkled on top.
Plus, there’s enough hands-off time that you can have the kitchen cleaned before you sit down to eat.
My meat-and-potatoes-loving husband insisted that this was the meal I serve at our most recent holiday get-together.
We love one-pot meals. I mean delicious dinner and easy cleanup. How can you beat that?
Recipe Video
To see us make this ravioli with sausage recipe from start to finish, watch the video in this post!
Don’t worry, I’ve got plenty more skillet dinner recipes that are perfect for busy nights when you need to feed the whole family.
We also have a slow cooker sausage and ravioli recipe — just toss it in and have dinner ready for later.
Whether you’re craving Mexican, Cajun, or classic comfort food, there’s sure to be a combination you will love!
Ingredient Notes and Substitutions
- Hot Italian Sausage – Grab your favorite spicy bulk blend, whether it’s made with chicken, pork, or turkey, and not the kind in the casings.
You could also substitute a mild or sweet mixture if you don’t want the extra heat. - Fire-Roasted Diced Tomatoes – Use fire-roasted diced tomatoes in place of crushed or plain diced tomatoes to give the sauce a “simmered all day” flavor.
You’ll also need tomato sauce to help coat the skillet ravioli, plus tomato paste to help thicken and flavor the sauce. - Mini Frozen Raviolis – I prefer smaller-sized ravioli when making one pot ravioli. They’re less likely to stick together, and you get more in the bag!
Circles are what were available at my store, but you could use squares instead. As long as they’re mini and frozen! - Cheese – While I typically caution against bagged shreds, this recipe is an exception.
It’s more budget-friendly to grab a package of Italian cheese blend, but feel free to substitute 1 pound of your favorite Italian cheeses instead.
I like to do 8 ounces of mozzarella, 4 ounces of provolone, and 4 ounces of Romano or Asiago.
Stick with a fresh wedge of Parmesan for serving, though! The flavor and texture are so much better than the pre-shredded stuff — or worse, the powdery kind. - Seasonings – The sausage is already seasoned, so you’re really helping to flavor the sauce. Add Italian seasoning, onion and garlic powders, and salt and pepper to taste.
I also like the chop up some fresh basil leaves to sprinkle over each dish before serving!
Tips and Tricks to Make Perfect One Pot Ravioli
- Don’t forget to add water with the ravioli!
Otherwise, there won’t be enough liquid for the pasta to cook and the dish will come out dry.
- Stir everything occasionally as the pasta cooks.
This just prevents the ravioli from sticking to each other or the bottom of the pan. It also helps keep them submerged in the liquid for even cooking.
- Broil the whole skillet before serving.
Trust me, you don’t want to skip this step! The broiler helps to melt the cheese on top to create a bubbly, golden crust.
If you don’t have a broiler available, place it as close to the heating element as possible and set your oven to 450 or 500°F. Or, torch the top with a brulée torch for a similar effect.
Worst case, you can turn the heat down low on the stovetop and pop a lid on. You won’t get that slightly crispy, bubbly deliciousness, but it will melt the cheese just fine.
Prep Ahead
- Grate cheese
- Chop basil
- Measure out spices
Kitchen Tools You Will Need
- Large Skillet – Use one that is at least 10 inches wide with deep sides to hold all that goodness in.
- Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
- Cheese Grater – Any kind will work, but this one is my go-to.
Serving Suggestions
All you really need to round out your plate is a fresh salad. Everyone loves my Olive Garden copycat, but I’m partial to a creamy burrata caprese myself.
I like to add some bread to the table too, whether it’s a simple crusty loaf, homemade breadsticks, or easy air fryer garlic bread.
This ravioli with sausage recipe works really well with a side of veggies too! Try grilled zucchini or asparagus, steamed broccoli, or Italian green beans.
Ravioli and Sausage Recipe FAQ
Sure! Sauté mushrooms, onion, or bell peppers (or all 3!) with the Italian sausage for a heartier meal.
Zucchini would be tasty too, but you’ll want to cook that for just a minute or two before adding the ravioli. Any longer, and it’ll end up soft and mushy by the time the pasta is done.
Not for this ravioli with sausage recipe! It cooks right in the skillet with the meat sauce, for an easy and true one pot meal.
That would be tricky since everything just manages to fit in a large pan. You could probably pull it off with a very large and wide Dutch oven (over 6 quarts), but pay extra close attention to how the pasta is cooked.
Otherwise, the safest route would be to make two batches at the same time. Then, broil each pan separately since that step only requires a few minutes.
Storing and Reheating Leftover Skillet Ravioli
Bold of you to assume there will be leftovers! If so, transfer them to an airtight container once cooled and refrigerate for up to 4 days.
Reheat individual servings of skillet ravioli in the microwave or on the stove until warmed through and melty once again.
Enjoy!
With love, from our simple kitchen to yours.
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One Skillet Ravioli with Sausage Recipe + Video
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 16 ounce package bulk hot Italian sausage, chicken, turkey or pork
- 14.5 ounce can fire roasted diced tomatoes
- 8 ounce can tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups water
- 16 ounces shredded Italian cheese blend, divided
- 25 ounces frozen mini round cheese ravioli
- 4 ounces parmesan cheese, grated
- 6 basil leaves, chopped
Instructions
- Add olive oil to a large skillet over medium-high heat. Add sausage to skillet. Stir occasionally until cooked through.
- Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water and ravioli. Stir and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.
- Preheat oven to broil.
- Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 12 ounces over the top of the skillet.
- Broil in oven for 2-4 minutes until the top is bubbly and golden brown. Watch carefully cheese can turn crispy in a blink.
- Remove from oven with oven mitts!! Sprinkle fresh grated Parmesan cheese over top, garnish with fresh basil, serve and enjoy.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2012, updated and republished October 2024
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I like that you saved time by using the premade ravioli because I'm not ambitious enough to make my own anyway 🙂 Great recipe.
Hi Chris,
I used to make ravioli from scratch, but who has the time for that? I just found a good brand that tastes delicious and use that. Thanks for stopping by.
Chad is crazy about that skillet, unlike any Italian food I have made before.
I like recipes that are described as "mind blowing flavor explosions!" 🙂 Thanks for this wonderful dish!
Had the ravioli and sausage skillet last night! One pot and oh so good!!
The Ravioli and Sausage Skillet is to die for! Who'd have thought? A recipe so quick and easy that tastes so delicious!
I am so happy to hear you loved it!
This sounds so delicious!!
What is the brand of ravioli you used? And what store carrys the hot turkey sausage??
My kids are not interested in eating vegetables they just want fast food, now I decide to put something spicy at home. I follow your recipes.
Thank you!!! We hope you enjoy them!!
This looks delicious! I was wondering…the video says bake (no temp or time specified), but the instructions say broil. Which is it? Thanks! Gloria
This recipe looks and sounds amazing. But I was just wondering if you happened to know how much potassium is in each serving? My husband needs a kidney transplant and is on a low potassium and low phosphate diet. I’m hoping that you know or can find out. I believe that this is a recipe he would love!
Oh my gosh, this recipe is a game changer! I felt like a professional chef making this skillet ravioli and sausage dish. Donna and Chad from The Slow Roasted Italian always deliver the best recipes.
Hi Penelope!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
i just made this skillet ravioli and sausage dish, and it was a breeze! i added some extra veggies like bell peppers and mushrooms for an extra pop of flavor.
Hi Emma!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn