Community recipe
Skillet-Baked Sausage Ravioli with Spinach and Mozzarella
Tender cheese ravioli bake directly in a rich sausage-tomato sauce, then finish under a bubbling mozzarella and Parmesan crust. It is a cozy, weeknight-friendly one-skillet dinner with a bright basil finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 ovenproof skillet
- 1 tbsp olive oil
- 1 lb italian chicken sausage, casings removed
- 1 yellow onion, peeled and finely chopped
- 3 garlics, peeled and minced
- 1 tsp italian seasoning
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 24 oz marinara sauces
- 0.5 cup water
- 5 oz baby spinaches, rinsed and thoroughly dried
- 20 oz fresh cheese ravioli
- 8 oz low-moisture mozzarella cheeses, shredded
- 1 oz parmesan cheese, finely grated
- 0.25 cup fresh basil, torn
Make it
Instructions
- 01
Heat the oven and prepare the pan
Arrange an oven rack in the middle position and heat the oven to 400°F (205°C). Place 1 ovenproof skillet (12-inch, with a lid or a baking-sheet cover available) on the stovetop; make sure its handle is oven-safe and clear a heatproof landing spot for it. | Why: Starting with an oven-safe pan lets the ravioli bake in the same flavorful sauce it cooks in.
- 02
Brown the sausage and aromatics
Heat the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. Add 1 lb Italian chicken sausage, removed from its casings, and cook for 5–6 minutes, breaking it into small crumbles, until no pink remains and browned spots develop. Reduce to medium heat; add 1 small yellow onion, peeled and finely chopped, and cook for 3–4 minutes until softened. Add 3 cloves garlic, peeled and minced, 1 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper; stir for 30 seconds, until fragrant. | Why: Browning builds savory flavor, while the onion and seasonings create a well-seasoned base for the sauce.
- 03
Build the ravioli skillet
Stir in 24 oz marinara sauce and 1/2 cup water, scraping up the browned bits. Bring the sauce to a gentle simmer. Rinse 5 oz baby spinach under cool running water and dry it thoroughly; stir it into the sauce in handfuls until just wilted, about 1 minute. Nestle 20 oz fresh cheese ravioli into an even layer, turning gently so every piece is coated. | Why: A little water loosens the sauce enough for the ravioli to steam-tenderize without boiling a separate pot.
- 04
Bake until tender and bubbly
Cover the skillet with its lid or a baking sheet and transfer it carefully to the hot oven. Bake for 12 minutes. Remove the cover, scatter 8 oz low-moisture mozzarella cheese over the ravioli, and sprinkle 1 oz Parmesan cheese evenly on top. Return the uncovered skillet to the oven and bake for 8–10 minutes, until the ravioli are tender when pierced and the cheese is melted with browned bubbles at the edges. | Why: The covered bake cooks the ravioli gently, then the uncovered finish creates an appealing browned cheese top.
- 05
Rest, garnish, and serve
Use oven mitts to move the hot skillet to the heatproof landing spot. Let it rest for 5 minutes so the sauce settles. Tear 1/4 cup fresh basil over the top, then spoon the ravioli into four warm bowls and serve immediately. | Why: A brief rest thickens the sauce, and basil adds fresh contrast to the rich baked filling.
