You catch the smell through the steam vent and suddenly you are starving. It9s like this cozy Italian kitchen wave just hit your senses. That spicy sausage with tomatoes and cheese kinda pulls you closer every minute.
You spot the sausage sizzling in the skillet, the smell so rich you almost wanna dive right in before it9s even done. The steam cues rising remind you this meal9s gonna be worth every second you wait. You feel like you could just breathe it all in and feel full.
Then you recall that this isn9t just any dinner. It9s your Cheesy Ravioli and Italian Sausage Skillet, bubbling away with that broth depth packed with herbs and spices. It9s super simple, but every bite feels like a small celebration on your plate.
Why This Recipe Works Every Single Time
- The Italian sausage browns beautifully giving you a savory base that9s just right. Check out other Italian sausage recipes for more inspiration.
- The tomato sauce trio adds layers of flavor that blend slowly for deep richness. Pair this with our best tomato sauce guide to master your sauce game.
- The seasoning mix is simple but hits all the flavors you wanna taste in one bite.
- Using cheese ravioli makes it creamy and gooey without any extra fuss. Try it alongside creamy pasta recipes for variety.
- Your pressure cooker keeps everything moist while locking in the fresh steam cues.
- The natural release lets the flavors settle gently so sauce and pasta mesh perfectly.
Everything You Need Lined Up
- 1 Tablespoon olive oil to start our sausage off with a nice sizzle.
- 1 lb Italian sausage, casing removed for that bold, meaty flavor.
- 1 can diced tomatoes (14.5 oz.) adding fresh tomato bits and texture.
- 1 can tomato sauce (8 oz.) brings smooth tomato depth into the mix.
- 1 Tablespoon tomato paste for richness that sticks to your ravioli.
- Spices including 1 ½ teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon onion powder give it that herby punch.
- Kosher salt and freshly ground black pepper are your go-to seasoning duo to boost flavors.
- 16-ounce package of cheese ravioli because gooey cheesy pasta is the star here.
- 1 ¼ cups water helps get your broth depth and perfect pressure cooker cooking.
- 1 cup shredded mozzarella and ½ cup grated Parmesan cheeses melt right in for that ooey-gooey finish.
- Fresh basil leaves (optional) chopped on top for a fresh, bright finish.
How It All Comes Together Step by Step
First, you heat that tablespoon of olive oil in your large skillet over medium heat. You wanna get it warm enough to sizzle before the sausage hits the pan. For cooking tips, explore our pressure cooker tips.
Next, you toss in the Italian sausage, removing the casing and breaking it apart with your spoon. Cook it until it9s nice and browned roughly 5 to 7 minutes. The smell starts pulling you in real quick here.
Then you stir in those diced tomatoes, tomato sauce, and tomato paste. Sprinkle in the Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix it all up to get things ready for simmering.
Bring the whole mixture to a simmer and let it sit for about 10 minutes. This lets the flavors meld and the broth depth starts shining through. You9re gonna notice it smelling even better now.
While that9s going, cook the cheese ravioli separately following the package instructions. Drain them well and set aside. No extra butter or oil needed cause your sauce is gonna do all the work.
Stir the cooked ravioli right into your sausage and tomato mixture. Gently toss everything so the ravioli get coated with all that cheesy, saucy goodness. It9s already looking and smelling unreal here.
Finally, let it cook for another 5 minutes to heat the ravioli through and melt the cheeses a little. When you see those steam cues and the float valve is doing its thing, a natural release for a bit makes the flavors come alive just right.
Quick Tricks That Save Your Time
- Buy pre-cooked sausage or use ground pork if you wanna skip casing removal.
- Grab fresh or frozen ravioli that9s ready to cook instantly to save saucepan time.
- Use herbs already mixed in your seasoning blend for easier mixing.
- If you got a meat crumbles cooker setting on your pressure cooker, use it for browning sausage faster.
- Prep your cheese and basil in advance so you can toss them in right when you need them.
When You Finally Get to Eat
The first bite hits with a pop of savory sausage mingled with sweet and tangy tomato sauce. The cheeses are melted perfectly, stretching gooey over every ravioli in your skillet. You feel that warmth spread and it9s like a hug on a plate.
The sauce is so rich with broth depth and herbs that every forkful keeps you hooked. You notice the subtle garlic and onion powder teasing your taste buds with just enough spice to keep it interesting. You9re not just eating dinner, you9re savoring each mouthful. For more on seasoning, see seasoning tips and tricks.
Sprinkle on that fresh chopped basil at the end and it lifts the whole dish to something fresh and almost garden-y. It kinda balances the richness and makes every bite a little brighter. You savor slow release of flavors with your fork till all gone.
How to Store This for Later
If you got leftovers, pack them in an airtight container and keep it in the fridge. It9s best eaten within 3 days so the sausage don9t lose its juiciness and the ravioli don9t get mushy.
For longer storage, freeze the skillet leftovers in a sturdy freezer-safe container. Just make sure to slow release the frozen meal when reheating so everything stays tender. It9s a nice way to have a quick meal ready for a busy day.
Reheating is easy: you can nuke it in the microwave, covered to hold moisture, or warm it up on the stovetop gently stirring once in a while. Watch the steam cues to know when it9s hot all the way through.
Common Questions and Real Answers
- Can I use turkey sausage? Totally, if you prefer a leaner option. Just check cooking time cause it browns faster sometimes.
- What kinda ravioli works best? Cheese ravioli is classic here for creamy goodness but you can swap in spinach or mushroom if you9re feeling adventurous.
- Can I add veggies? Sure thing, toss in some chopped bell peppers or mushrooms when browning the sausage. Just watch your broth depth; add a bit more water if it gets too thick.
- What9s natural release doing here? It lets all those flavors blend without the pressure rushing out too fast. The sauce gets thicker and the ravioli soak it all in.
- How much water do I add? The 1 ¼ cups water helps keep everything cooking good in your pressure cooker without drying out the sauce.
- Can I make it ahead of time? You sure can. Just prep the sauce and sausage ahead, keep ravioli separate till you reheat to toss together fresh.
Cheesy Ravioli and Italian Sausage Skillet
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 1 Tablespoon Olive oil to start our sausage off with a nice sizzle
- 1 lb Italian sausage casing removed
- 14.5 oz Diced tomatoes canned
- 8 oz Tomato sauce canned
- 1 Tablespoon Tomato paste
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 16 oz Cheese ravioli package
- 1 ¼ cups Water
- 1 cup Shredded mozzarella cheese
- ½ cup Grated Parmesan cheese
- Fresh basil leaves chopped, optional
Instructions
Instructions
- In a large skillet, heat olive oil over medium high heat. Add Italian sausage and cook until browned, 3-5 minutes, crumbling sausage as it cooks.
- Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, and salt and pepper, to taste.
- Stir in ravioli and water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 10 minutes.
- Remove from heat. Sprinkle with mozzarella and Parmesan. Place under your broiler and cook until melted and golden brown, 2-4 minutes.
- Serve immediately and garnish with fresh basil, if desired.
