How To Make My 15-Minute One-Pan Ravioli
To make four servings, you’ll need:
- 2 tablespoons extra virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 18 ounces fresh or frozen cheese ravioli
- 1/2 cup water
- 1/4 teaspoon salt, plus more to taste
- 1 (6-ounce) bag baby spinach
- Freshly ground black pepper, to taste
- 1/2 cup heavy cream
- 1/2 cup (1 3/4 pounces) grated Parmesan cheese
Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up as you go, until browned, about 5 minutes.
Stir in the ravioli, 1/4 teaspoon salt, and 1/2 cup water. Reduce the heat to medium, cover, and cook until the ravioli are al dente, about 4 minutes. Add the spinach and a pinch each of salt and pepper, cover, and cook until the spinach is wilted, about 2 minutes.
Add the cream and simmer, stirring occasionally, until it has reduced slightly and is starting to lightly coat the ravioli, about 2 minutes. Remove the skillet from the heat, stir in half of the Parmesan, and season to taste with salt and pepper. Serve the ravioli topped with the remaining Parmesan and a few grinds of pepper.
Quick Tips for Making My One-Pan Ravioli
If you’re not a fan of pork sausage, you can swap in fresh Italian chicken sausage instead. Just make sure to remove the sausage casing before adding it to the skillet.
I’m a huge fan of pre-grated Parmesan for convenience, but with a caveat: it’s best to avoid any pre-grated Parmesan with added preservatives and additives because it won’t melt as smoothly and can cause clumping. I prefer store-grated Parmesan because it’s ground up in-store using a hunk of aged Parm without the additives.
I chose straightforward cheese-filled ravioli for this recipe, but the beauty is that it’s versatile and customizable. If you want to switch up the flavor of the ravioli, go ahead. Both fresh and frozen will work, so choose whatever brand or type you normally buy. Or swap for tortellini.