Ravioli with Tomato Cream Sauce

This one-pot wonder has a deliciously rich creamy tomato ravioli sauce.

Ready in 30 minutes, smoked sausage and ravioli simmered in a simple sauce for a weeknight quick fix the whole family will love!

What You’ll Need

• Ravioli – Use any variety of ravioli. My personal favorites include cheese ravioli or spinach cheese.
• Sausage – Smoked sausage is easy to cook up and adds flavor to the sauce. Replace it with cooked meatballs, leftover chicken, or cooked Italian sausage.
• Ravioli Sauce
  • Use your favorite jar of pasta sauce (my favorite pasta sauce is Rao’s).
  • Heavy cream adds a creamy richness to the sauce.
  • Water helps the ravioli cook without needing to boil it separately.

Variations

• Stir in sundried tomatoes and fresh spinach to make it Tuscan style.
• Sautee some onion in butter or olive oil until softened before adding the ravioli.
• Replace the water with chicken broth.
• Add a sprinkle of red pepper flakes or Italian seasoning if you’d like, or garnish with herbs like fresh parsley or basil.

How to Make Ravioli with Tomato Cream Sauce

1. Brown the sausage in a deep skillet according to the recipe below.
2. Add the uncooked pasta and the ravioli sauce ingredients and simmer until the pasta is tender.
3. Garnish with parmesan cheese or fresh basil if desired.

Serve this ravioli with a fresh salad and crusty bread.

Storing Leftover Ravioli

Keep leftover ravioli with tomato cream sauce in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop with a little cream mixed in to loosen the sauce.

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Ravioli with Tomato Cream Sauce

This easy one pot meal has a creamy tomato ravioli sauce and is ready in 30 minutes!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Cook ModePrevent your screen from going dark

• In a deep skillet or large saucepan, cook the sausage over medium-high heat until both sides are golden brown.

• Add the ravioli, pasta sauce, heavy cream, and water to the saucepan and stir.

• Bring to a boil over medium-high, reduce the heat to a simmer, and cover. Cook for 4 to 5 minutes for fresh ravioli or 7 to 8 minutes for frozen ravioli. Taste and season with salt and pepper if desired.

• Top with parmesan cheese and serve.

Brands of ravioli can vary slightly, add more water (and cooking time) if needed.
Smoked Sausage: Use any type of smoked sausage such as kielbasa or garlic sausage.  If you’d like to use Italian Sausage, brown the sausage and drain the fat before adding the other ingredients.
Sauce: Add a couple of cloves garlic and cook for 1 minute with the sauce or stir in a pinch of Italian seasoning if you’d like. For a creamier sauce, add additional heavy cream.
Optional Additions: Soften onion in butter before adding the sauce. Stir in fresh spinach and sundried tomatoes if desired.

Calories: 727 | Carbohydrates: 58g | Protein: 28g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 148mg | Sodium: 1550mg | Potassium: 306mg | Fiber: 5g | Sugar: 6g | Vitamin A: 897IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 14mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Pasta

Cuisine American

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