Skillet Ravioli with Meat Sauce
A 30 minute, one-pan meal of cheesy, tender ravioli simmered directly in a rich meat sauce right in your skillet. No boiling (and no extra dishes to wash), makes Skillet Ravioli with Meat Sauce the perfect, cozy, midweek dinner.
Why You’ll Love It
- One skillet, one step: Quick prep and easy cleanup which is ideal for weeknights.
- No pre-boil needed: Refrigerated ravioli cooks right in the sauce.
- Whole family approved flavor: Melty cheese, savory tomato, and hearty sauce that kids and grownups both love.
- Time-saving: Sometimes I call this recipe “ravioli lasagna” as it shares all of the same flavors and textures of classic lasagna, without the tedious layering steps and long cook time.
Ingredients
- lean ground beef
- can crushed tomatoes
- can tomato sauce
- tomato paste
- Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- salt
- refrigerated cheese ravioli (family size, I like this brand)
- mozzarella (freshly shredded )
Instructions
Pre Heat Oven – Set oven to 375 degrees
Make the Meat Sauce – In a large skillet over medium-high heat, cook 1lb of lean ground beef until browned. Use this handy tool to help break up meat while it cooks. Drain excess fat. Tip: Because it’s difficult to lift my heavy skillet, I transfer meat to a paper towel to soak up the extra grease, the use a separate paper towel to wipe grease from skillet.
Stir in 1 (15 oz) can of tomato sauce, 1 (15 oz) can of crushed tomatoes (do not drain), 1 can tomato paste, 1 T Italian seasoning, 1/2 tsp garlic powder, 1 T sugar, 1 tsp salt and 1/2 c water. Let simmer for about 5 minutes to let flavors meld.
Add Ravioli – Gently nestle the entire package of ravioli into the sauce, ensuring they’re mostly submerged. No need to boil beforehand.
Simmer – Let simmer for about 8-10 minutes, stirring occasionally to prevent sticking, until ravioli are tender.
Add Cheese – Sprinkle 2 cups of shredded mozzarella over the top. Tip: I always recommend buying a block of cheese and shredding if yourself as pre-shredded cheese comes covered in an anti-clumping agent which also prevents cheese from melting well. I love this attachment for my stand mixer that shreds a block of cheese in seconds, or this handy countertop version.
Melt Cheese – Transfer the entire skillet into oven and bake for approx 5 mins, or until the cheese is fully melted.
Serve– Scoop from the skillet onto plates and serve hot.
Storage, Freezing & Reheating Leftovers
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Let cool, then freeze in a sealed container for up to 2–3 months.
Reheat instructions:
Stovetop: Warm gently in a sauce pan with a splash of water to rehydrate
Microwave: Cover with a paper towel and heat in 30-second intervals until heated through.
What to Serve with Skillet Ravioli
- Garlic bread or crusty baguette and butter
- Garden Side Salad or Caesar salad
- Steamed or roasted veggies
- green beans
- caprese salad
- fresh fruit
More One Pot Meals to Make
One Pot Cheesy Veggie Mac
Polish Sausage Pasta
Ground Turkey Chili
Skillet Ravioli with Meat Sauce
Equipment
- large skillet or oven safe fry pan
Ingredients
- 1 lb lean ground beef
- 1 15 oz can tomato sauce
- 1 15 oz can crushed tomatoes
- 1 6 oz can tomato paste
- 1 T Italian seasoning
- .5 tsp garlic powder
- 1 T sugar
- 1 tsp salt
- ½ cup water
- 20 oz refrigerated cheese ravioli (family size, I like this brand)
- 2 cup mozzarella cheese freshly shredded
Instructions
- Preheat oven to 375 degrees
- In a large skillet over medium-high heat, cook 1lb of lean ground beef until browned. Use this handy tool to help break up meat while it cooks. Drain excess fat. Tip: Because it's difficult to lift my heavy skillet, I transfer meat to a paper towel to soak up the extra grease, the use a separate paper towel to wipe grease from skillet. Stir in 1 (15 oz) can of tomato sauce, 1 (15 oz) can of crushed tomatoes (do not drain), 1 can tomato paste, 1 T Italian seasoning, 1/2 tsp garlic powder, 1 T sugar, 1 tsp salt and 1/2 c water. Let simmer for about 5 minutes to let flavors meld.
- Gently nestle the entire package of ravioli into the sauce, ensuring they're mostly submerged. No need to boil beforehand.
- Let simmer for about 8-10 minutes, stirring occasionally to prevent sticking, until ravioli are tender.
- Sprinkle 2 cups of shredded mozzarella over the top. Tip: I always recommend buying a block of cheese and shredding if yourself as pre-shredded cheese comes covered in an anti-clumping agent which also prevents cheese from melting well. I love this attachment for my stand mixer that shreds a block of cheese in seconds, or this handy countertop version.
- Transfer the entire skillet into oven and bake for approx 5 mins, or until the cheese is fully melted.
- Scoop from the skillet onto plates and serve hot.
Notes
-
- Garlic bread or crusty baguette and butter
-
- Garden Side Salad or Caesar salad
-
- Steamed or roasted veggies
-
- caprese salad
-
- fresh fruit
