Some pasta dinners earn a permanent place in the rotation, and sausage and cheese ravioli did that for me after one busy weeknight. The sausage brings plenty of savory flavor, while the cheese ravioli makes the dish feel comforting without much prep.
Once everything is coated in a simple tomato sauce, it becomes rich, satisfying, and easy enough to make when I want something homemade without spending all evening cooking.
Table of Contents
Why This Recipe Works
Sausage and cheese ravioli works because most of the flavor comes from ingredients that already bring plenty to the pan. Browning the sausage creates a savory base, while the ravioli cooks quickly and adds a creamy, cheesy center to every bite. Tomato sauce ties everything together without making the dish feel too heavy.
It is also a practical dinner for nights when you want something comforting without a long list of steps. The sausage can be mild or spicy, the sauce can be adjusted with herbs, and the ravioli does not need extra filling or assembly. A little Parmesan at the end adds saltiness and richness, while fresh basil keeps the finished dish from feeling flat. You get a hearty pasta dinner with very little prep, and leftovers reheat well enough to make lunch the next day just as easy.
Ingredients
Italian Sausage: Sausage gives the sauce its savory backbone and adds enough richness to make the meal feel substantial. Mild or hot Italian sausage both work, while turkey sausage is a lighter substitute.
Cheese Ravioli: Refrigerated cheese ravioli cooks quickly and gives every bite a creamy center. Frozen ravioli works too, but it may need a few extra minutes.
Marinara Sauce: Marinara creates the tomato base and keeps the recipe simple. Use your favorite jarred sauce or homemade tomato sauce if you already have some ready.
Parmesan Cheese: Parmesan adds salty, nutty flavor and helps finish the sauce. Pecorino Romano can substitute for a sharper taste.
Fresh Basil: Basil brings freshness that balances the rich sausage and cheese. Flat-leaf parsley is a good alternative if you want a milder herbal finish.
Tips
- Brown the sausage well before adding the sauce so it develops deeper flavor instead of simply steaming.
- Cook the ravioli just until tender because overcooking can make the pasta split and release the filling.
- Reserve a little pasta water in case the sauce needs loosening before everything is tossed together.
- Taste the sauce before adding extra salt since sausage, marinara, and Parmesan can already be quite salty.
- Add fresh basil at the very end so it stays fragrant and bright instead of wilting into the sauce.
How to Serve
Sausage and cheese ravioli is best served hot, while the pasta is tender and the sauce still clings smoothly to each piece. The dish is already rich and filling, so simple sides work best. I usually add something green, crisp, or garlicky to round out the plate without making dinner feel too heavy.
- Serve it with garlic bread and a crisp Caesar salad for a classic Italian-American dinner.
- Pair it with roasted broccoli or green beans for an easy vegetable side.
- Add a tomato and cucumber salad with a light vinaigrette for a fresher contrast to the sausage and cheese.
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Sausage and Cheese ravioli
Ingredients
- 1 pound Italian sausage casings removed
- 20 ounces refrigerated cheese ravioli
- 3 cups marinara sauce
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package directions until just tender, then drain, reserving about ½ cup of pasta water.
- While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the sausage and cook for 6 to 8 minutes, breaking it into crumbles until browned and cooked through.
- Stir in the onion and cook for about 4 minutes until softened. Add the garlic, Italian seasoning, red pepper flakes if using, and black pepper.
- Pour in the marinara sauce and simmer for 5 minutes so the sausage flavors the sauce.
- Add the cooked ravioli to the skillet and gently toss until coated. If the sauce feels too thick, stir in a splash of reserved pasta water.
- Remove from the heat and sprinkle with Parmesan and fresh basil. Taste, adjust the seasoning if needed, and serve immediately.
Nutrition
Notes
• Cook the ravioli just until tender because overcooking can make the pasta split and release the filling.
• Reserve a little pasta water in case the sauce needs loosening before everything is tossed together.
• Taste the sauce before adding extra salt since sausage, marinara, and Parmesan can already be quite salty.
• Add fresh basil at the very end so it stays fragrant and bright instead of wilting into the sauce.
I browned the sausage first, and that one step gave the whole skillet way more flavor.