Sausage and Pepper Ravioli Skillet: The 20-Minute Power Move Your Weeknight Craves

You want dinner that slaps: fast, bold, and impressive without babysitting a simmering pot all night. This Sausage and Pepper Ravioli Skillet hits like a restaurant special with supermarket shortcuts. It’s a one-pan heat check—juicy sausage, sweet peppers, and pillowy ravioli in a garlicky tomato glaze.

You’ll get crisp, saucy, cheesy, all in one bite. Bonus: minimal dishes, maximum applause, and leftovers that mysteriously “disappear.”

What Makes This Recipe Awesome

• One pan, zero drama: Everything cooks in the same skillet. Less mess, faster cleanup, more time to flex on Instagram.
• Big flavors, small effort: Italian sausage brings the spice, peppers bring the sweet, and ravioli turns it into a legit comfort meal.
• Customizable: Red, yellow, or green peppers?

  Cheese or spinach ravioli? Mild or hot sausage? You call the shots.

• Weeknight fast: From fridge to table in about 20–25 minutes.

  That’s “I don’t feel like cooking” speed.

• Leftovers reheat like a dream: The sauce clings, the ravioli stays tender, and the flavors deepen overnight.

What Goes Into This Recipe – Ingredients

• 1 pound Italian sausage (mild or hot; casings removed if using links)
• 1 tablespoon olive oil (as needed)
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced (mix colors for sweetness and aesthetics)
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup low-sodium chicken broth (or water)
• 1 (14–15 oz) can crushed tomatoes (or tomato sauce for smoother texture)
• 1 pound refrigerated cheese ravioli (or frozen; don’t thaw)
• 1/3 cup grated Parmesan (plus extra for serving)
• 1 cup shredded mozzarella (optional but highly recommended)
• Fresh basil or parsley, chopped, for garnish
• Salt and black pepper, to taste

Let’s Get Cooking – Instructions

1. Brown the sausage: Heat a large skillet over medium-high. Add sausage and cook, breaking it up, until browned and cooked through, 5–7 minutes. If the skillet looks dry, add a splash of olive oil.

   Drain excess fat if needed.

2. Sauté the veg: Add onion and peppers with a pinch of salt. Cook until softened and lightly charred at the edges, 5–6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
3. Make it saucy: Pour in chicken broth to deglaze, scraping up tasty browned bits.

   Add crushed tomatoes, stir, and bring to a lively simmer. Taste and season with salt and pepper.

4. Ravioli time: Nestle the ravioli into the sauce in an even layer. Press gently to submerge.

   Cover and simmer on medium-low for 5–7 minutes (refrigerated) or 8–10 minutes (frozen), stirring once halfway so nothing sticks.

5. Cheese it up: Sprinkle Parmesan and mozzarella over the top. Cover 1–2 minutes to melt. If your skillet is oven-safe, you can broil 1–2 minutes for bubbly golden bliss.

   Don’t wander off—cheese goes from perfect to scorched fast.

6. Finish and serve: Shower with chopped basil or parsley. Add a grind of black pepper and extra Parmesan. Serve hot straight from the skillet like the champion you are.

Keeping It Fresh

• Fridge: Store in an airtight container up to 4 days.

  The flavors meld and intensify—no complaints here.

• Reheat: Skillet over medium with a splash of water or broth to re-loosen the sauce. Microwave works, too—short bursts, stirring between.
• Freeze: You can freeze for up to 2 months, but the ravioli may soften. If freezing, undercook the ravioli by a minute to hold texture.
• Meal prep tip: Cook the sausage, peppers, and sauce ahead.

  Add ravioli fresh when ready to eat for best bite.

Nutritional Perks

• Protein-packed: Italian sausage plus cheese ravioli gives solid protein for satiety and recovery.
• Veg-forward: Bell peppers bring vitamin C, antioxidants, and color—aka flavor’s best friends.
• Balanced macros: Carbs from the pasta, fats from cheese and sausage, and some fiber from veggies. Not “diet food,” but definitely “feel-good food.”
• Easy to lighten: Use chicken or turkey sausage, part-skim mozzarella, and add more peppers or spinach to boost volume without a calorie bomb.

Avoid These Mistakes

• Boiling the ravioli separately: Don’t. Cooking in the sauce infuses flavor and saves a pot.

  Win-win.

• Letting the sauce get watery: Simmer until it thickens slightly before adding ravioli. Thin sauce = bland results.
• Overcooking the pasta: Ravioli cooks fast. Check early; mushy pasta is a mood killer.
• Forgetting to deglaze: Those browned bits are flavor gold.

  A splash of broth does the trick.

• Skipping seasoning: Sausage is salty, but tomatoes need help. Taste as you go and adjust.

Mix It Up

• Swap the sausage: Use chicken sausage, chorizo for a smoky kick, or plant-based sausage for a vegetarian twist (FYI, add a bit more oil if it’s lean).
• Change the ravioli: Spinach-ricotta, mushroom, or even tortellini. If using dry tortellini, add extra broth and time.
• Add greens: Toss in handfuls of baby spinach or kale during the last 2 minutes until just wilted.
• Creamy version: Stir in 1/4 cup heavy cream or mascarpone after the tomatoes for a lush, rosé-style sauce.
• Herb bomb: Finish with fresh oregano and lemon zest for a bright, modern twist.
• Spice route: Calabrian chile paste or smoked paprika for heat with character, not just burn.

FAQ

Can I use frozen ravioli?

Yes.

Add them straight from the freezer and simmer a couple minutes longer. Keep them submerged and stir gently so they don’t clump or tear.

What if I don’t have crushed tomatoes?

Tomato sauce or passata works. In a pinch, blend canned diced tomatoes for a smoother texture.

Adjust seasoning since some sauces are pre-seasoned.

How do I make it less spicy?

Use mild sausage and skip the red pepper flakes. Balance with a pinch of sugar if your tomatoes taste sharp—just enough to round the acidity.

Can I make this gluten-free?

Absolutely. Use gluten-free ravioli and verify your sausage and broth are GF.

You may need a touch more liquid since some GF pastas absorb differently.

What skillet should I use?

A 12-inch skillet (cast iron or stainless) is ideal. If it’s oven-safe, you can finish under the broiler for that bubbly cheese top—chef’s kiss, IMO.

How do I avoid soggy leftovers?

Undercook the ravioli by 1 minute if you plan for leftovers. Reheat gently with a splash of broth to revive the sauce without over-softening the pasta.

Can I add wine?

Yes.

Replace half the broth with dry white wine during deglazing. Let it reduce for a minute before adding tomatoes for extra depth and aroma.

Is mozzarella necessary?

Not required, but highly encouraged. Parmesan alone is sharp and salty; mozzarella adds that melty, stretchy comfort that makes this a skillet superstar.

My Take

This Sausage and Pepper Ravioli Skillet is the sweet spot between “I cooked” and “I hacked the matrix.” It’s a flex without the fuss—savory sausage, bright peppers, and pillowy ravioli glued together by a saucy, cheesy finish.

If you want a weeknight dinner that feels like a win with almost no risk, this is it. Make it once, and it’ll basically add itself to your rotation—because who doesn’t love a fast-track to applause?