Skillet Raviolis


This meal came together fairly quickly, which is a plus in my book. I modified the original recipe left and right. Like a lot. Almost barely used it. It was still extremely saucy when I was done so I would recommend using more ravioli. I used one and a half bags but I will use two next time or just cut it in half. I also am not a huge fan of ricotta so I used mini ravioli so there wouldn’t be so much of it, but meat or veggie filled would be awesome as well. I started this dish in my 10″ skillet and ended up switching it to my big stockpot as I added half of the can of tomatoes and it was about to overflow so a big skillet is necessary or just use a pot.

Skillet Raviolis


Original Recipe

Skillet Ravioli

1lb Ground beef or ground sausage

1/2 Onion, diced

2T Minced garlic


1 28oz Can crushed tomatoes

1T Dried basil

1t Dried oregano

1 Chicken bouillon cube

2- 20 oz Packages of frozen ravioli

Italian seasonings to taste

Garlic salt to taste

1/4c Parmesan cheese

Mozzarella cheese to top

1. Heat EVOO in pan until hot and add onion and garlic. Let cook a few minutes and then add ground beef or sausage and sauté until cooked all the way through and browned.

Skillet Raviolis

Yes, I forgot onions the second time when I took this picture, whoops.

2. Add the rest of ingredients to the pan, except for the cheese.

Skillet Raviolis

3. Cover and let cook until raviolis are warmed and delicious. Make sure to stir it every now and then so the ravioli doesn’t stick to the bottom.

Skillet Raviolis

It looks so delicious in the pot!


(First time when there was too much sauce)

Skilet Raviolis

(second time where sauce ratio was actually correct)

3. Stir in parmesean cheese and sprinkle with desired amount of mozzarella cheese.

Skillet Raviolis

Try to let cheese melt before picture but start drooling instead and get impatient

This recipe is tried and true! I have now made it according to my own directions and it turned out! The second time I made it I used sausage instead of beef and it was awesome! I also cut it in half so that we wouldn’t have so much and the sauce ratio was perfect this time.


One response »

  1. Pingback: Pan-Fried Ravioli Recipe | Nosh My Way

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