Cheese Ravioli Recipe with Sausage

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By: Becky HardinPosted: 10/7/17Updated: 2/2/24

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Cheese Ravioli with Sausage is a classic pasta dish. 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!

Table of Contents

Why We Love This Cheese Ravioli Recipe

This sausage and cheese ravioli is so full of flavor and so much fun to make. It’s filled with so many tasty ingredients, so it’s hard to go wrong here. The tomato and mozzarella stuffed ravioli cooks quickly, and it tastes super fresh. Cooking the sauce, pasta, and sausage all in one pan saves a lot of hassle.

Quick. Using store-bought ravioli means this recipe is on the table in just 30 minutes.
Simple. Just brown some sausage, then cook the ravioli in tomato sauce– it’s that easy!
Flavorful. We used tomato and mozzarella stuffed ravioli for a fresh and cheesy flavor.

Variations on Sausage and Cheese Ravioli

You can use any kind of ravioli for this recipe. Four cheese, mozzarella, or even spinach and cheese are all great choices. To make this dish a bit spicier, use hot Italian sausage; for a milder flavor, use sweet Italian sausage.

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How to Store and Reheat

Store leftover cheese ravioli with sausage in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat or in the microwave until warmed through.

How to Freeze

Freeze this cheese ravioli skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this simple cheese ravioli skillet with easy cheesy garlic bread and our favorite copycat Olive Garden salad. So simple and delish!

More Sausage Recipes To Try

Sausage Alfredo
Baked Mostaccioli
Sausage and Lentil Soup
Italian Sausage Sheet Pan Dinner

Notes from the Test Kitchen

Savory sausage pairs perfectly with fresh tomato and creamy mozzarella cheese for a one-pan dinner you won’t forget!

5-Star Review

“This was so delicious and super super easy and quick. Husband loved this! Made exactly like the recipe stated.. will make again very soon” -Sarah Korb

Recipe

4.65 from 59 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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Ingredients

▢ 2 teaspoons olive oil
▢ 2 cloves garlic minced
▢ 1 pound Italian sausage hot or sweet, casings removed
▢ 15 ounces marinara sauce
▢ 2 teaspoons Italian seasoning
▢ Kosher salt and freshly ground black pepper to taste
▢ 1 cup low-sodium chicken broth or water
▢ 18 ounces cheese ravioli (1 package) – we used Buitoni Tomato & Mozzarella
▢ ½ cup shredded Italian blend cheese
▢ ¼ cup chopped fresh basil

Instructions

Heat a large skillet over medium/high heat. Add the olive oil and garlic and sauté for approximately 3 minutes until fragrant.
2 teaspoons olive oil, 2 cloves garlic
Add in the sausage and cook for 3-5 minutes, crumbling as you cook.
1 pound Italian sausage
Stir in the tomato sauce, Italian seasoning, and salt and pepper to taste.
15 ounces marinara sauce, 2 teaspoons Italian seasoning, Kosher salt and freshly ground black pepper
Add in the broth (or water) and ravioli. Stir to make sure the ravioli is as covered as possible.
1 cup low-sodium chicken broth, 18 ounces cheese ravioli
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.
½ cup shredded Italian blend cheese
Top with the fresh basil.
¼ cup chopped fresh basil

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Storage:Store cheese ravioli in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Information

Calories: 917kcal (46%) Carbohydrates: 61g (20%) Protein: 41g (82%) Fat: 56g (86%) Saturated Fat: 20g (125%) Polyunsaturated Fat: 5g Monounsaturated Fat: 19g Cholesterol: 166mg (55%) Sodium: 2807mg (122%) Potassium: 687mg (20%) Fiber: 6g (25%) Sugar: 7g (8%) Vitamin A: 651IU (13%) Vitamin C: 10mg (12%) Calcium: 156mg (16%) Iron: 16mg (89%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.