Creamy Ravioli with Sausage – A one-pan pasta dish with Italian sausage, ravioli, and a creamy tomato sauce. Finished with spinach and Parmesan, it’s a quick, satisfying dinner that comes together with minimal effort.

This Creamy Ravioli with Sausage is the kind of dinner I end up making when I want something hearty but don’t want to deal with a sink full of dishes.

 

Everything cooks in one pan, the sauce builds as you go, and the ravioli goes straight in without any extra steps. It’s simple, filling, and comes together faster than you’d expect.

The ravioli cooks right in it, soaking up all of that flavor instead of just sitting underneath it. By the time the spinach and Parmesan go in, it’s already looking like a full dinner.

I usually serve this with something to scoop up the extra sauce, like Garlic Bread, because there’s always a little left in the pan that you don’t want to waste. It’s a solid option for busy nights, but it also holds its own when you want something a little more comforting at the end of the day.

Ingredients You’ll Need

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• Italian Sausage – I use spicy pork based sausage, but you can use any protein that you like. A turkey or chicken sausage is a great way to lighten it up.
• Onion
• Garlic
• Frozen Ravioli – you can use fresh as well, see notes below.
• Italian Style Diced Tomatoes
• Tomato Sauce
• Heavy Cream
• Italian Seasoning
• Parmesan Cheese
• Fresh Spinach

How To Make Ravioli With Sausage

• Brown the Sausage – Cook the sausage with onion in a large skillet until browned, and the onion is soft. Then, stir in the garlic.
• Build the Sauce – Add the tomatoes, tomato sauce, heavy cream, and seasoning, stirring everything together.
• Cook the Ravioli – Add the ravioli directly to the skillet, bring to a simmer, and cook until tender.
• Finish with Cheese & Greens – Stir in Parmesan and spinach, cooking just until the spinach wilts.
• Serve Warm – Spoon into bowls and serve right away while the sauce is creamy and the ravioli is tender.

Recipe Tips & Tricks

• Use Refrigerated or Frozen Ravioli – Both work well, the cooking time will just be shorter if you use the fresh refrigerated ravioli.
• Break Up the Sausage Well – Smaller crumbles spread flavor throughout the entire dish.
• Simmer Gently – Keep the heat moderate so the cream doesn’t separate while the ravioli cooks.
• Stir Occasionally – This prevents the ravioli from sticking to the bottom of the pan.
• Adjust the Sauce Texture – Add a splash of broth or water if the sauce thickens too much.
• Swap the Ravioli Filling – Cheese, spinach, or meat-filled ravioli all work depending on your preference.

More Easy Dinner Recipes

• Italian Sausage Casserole
• Baked Fettuccine Aflredo
• Chicken Caesar Wraps
• Smothered Chicken
• Sloppy Joe Pasta