Sausage Skillet Ravioli in Tomato Spinach Cream Sauce

Let me introduce you to one of my weeknight dinner MVPs: Sausage Skillet Ravioli in Tomato Spinach Cream Sauce. It’s one of those comforting, cozy meals that tastes like something you’d get at a restaurant, but it comes together in one skillet and under 30 minutes. You’ve got tender cheese ravioli, savory sausage, fresh spinach, and a creamy tomato sauce that’s just dreamy—and the whole thing simmers together into a warm, satisfying bowl of comfort.

This is the kind of dish I make when I want something hearty but not fussy. I love it for busy weeknights when I’m short on time but still want a homemade meal that doesn’t taste rushed. Bonus: it’s a one-pan recipe, which means minimal cleanup and maximum flavor. It’s also wildly customizable, so you can make it your own with what you’ve got in the fridge.

It first made it into my rotation during a particularly hectic week when I had leftover sausage, a package of store-bought ravioli, and no energy to do more than dump everything in a pan. I added a little cream, a handful of spinach, and some pantry staples—and boom, a keeper was born. It’s now one of those back-pocket meals I turn to when I want something easy, delicious, and a little indulgent.

Why You’ll Love This Recipe

• One skillet = easy cleanup – Everything cooks in one pan. No boiling water, no draining pasta.
• Ready in 30 minutes or less – Perfect for busy nights.
• Creamy, rich, and comforting – Like a bowl of warm hugs.
• Customizable – Use any type of ravioli or switch up the sausage and veggies.
• Kid-friendly – It’s cheesy, creamy, and mild—great for picky eaters.
• Meal prep friendly – Leftovers keep and reheat beautifully.
• Restaurant-level taste – With just a few simple ingredients.

Ingredients You’ll Need

Here’s what goes into this dreamy skillet dinner:

• 1 pound Italian sausage (sweet or spicy)
  (Casings removed. You can use pork, chicken, or turkey sausage.)
• 1 package (about 20 oz) refrigerated cheese ravioli
  (Store-bought works great—no need to pre-boil.)
• 3 cloves garlic, minced
  (Brings a fragrant, savory depth to the sauce.)
• 1 (14.5 oz) can diced tomatoes
  (Fire-roasted or Italian-seasoned work beautifully.)
• 1/2 cup heavy cream
  (For that luxurious, creamy texture. You can sub half-and-half.)
• 1/2 cup chicken broth or water
  (Helps loosen the sauce and cook the ravioli.)
• 2 cups fresh baby spinach
  (Stirred in at the end—it wilts down and adds a pop of green.)
• 1/2 cup grated Parmesan cheese
  (Adds a nutty, salty finish. Save some for topping.)
• 1 tablespoon olive oil
  (To help sauté the sausage and garlic.)
• Salt and pepper, to taste
  (Always taste and adjust!)

Optional:

• Red pepper flakes for a little kick
• Fresh basil or parsley for garnish
• Shredded mozzarella for extra cheesy vibes

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Brown the sausage

In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it up with a spatula as it cooks. Let it brown and sizzle until fully cooked through and slightly crispy in spots—about 6–8 minutes.

Tip: Don’t rush this step! A good sear on the sausage adds amazing flavor to the whole dish.

Step 2: Add garlic

Once the sausage is browned, stir in the minced garlic and cook for about 30 seconds until fragrant. Keep the heat medium—garlic burns quickly!

Step 3: Add tomatoes, cream, and broth

Pour in the diced tomatoes (with their juices), the cream, and the chicken broth. Stir to combine and bring to a gentle simmer. This is the base of your sauce.

Step 4: Add ravioli and simmer

Gently stir in the ravioli. Make sure they’re submerged in the sauce as much as possible. Cover the skillet and simmer for about 6–8 minutes, or until the ravioli are tender and cooked through. Stir once or twice to make sure nothing sticks to the bottom.

Tip: If the sauce gets too thick before the ravioli are done, just splash in a little more broth or water.

Step 5: Stir in spinach and cheese

Once the ravioli are cooked, stir in the baby spinach and Parmesan cheese. The spinach will wilt in the heat of the sauce, and the cheese will melt in and make everything creamy and cohesive.

Taste the sauce and adjust with salt and pepper as needed.

Step 6: Serve it up

Spoon the creamy, saucy ravioli into bowls and top with extra Parmesan, red pepper flakes, or chopped fresh herbs. Serve warm, ideally with some crusty bread to swipe through that sauce.

Helpful Tips

Make it ahead
This dish reheats well, so you can make it in advance and store in the fridge for up to 3–4 days. Just reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen it back up.

Storing leftovers
Keep any leftovers in an airtight container in the fridge. This makes a great lunch the next day, and the flavors deepen even more.

Reheat without drying out
To reheat, use a skillet over medium-low heat and add a splash of cream, broth, or even water. Microwave works too—just cover loosely and heat in short intervals, stirring in between.

What to serve with it

• Garlic bread or a crusty baguette
• Simple green salad with vinaigrette
• Roasted broccoli or green beans
• A glass of red wine or sparkling water with lemon

Twist it up

• Swap in mushroom ravioli, spinach-ricotta, or even tortellini.
• Use sun-dried tomatoes or roasted red peppers in place of fresh spinach.
• Add mushrooms, zucchini, or onions to bulk it up with more veggies.
• Craving spice? Use hot Italian sausage and add red pepper flakes.

Frequently Asked Questions (FAQs)

Can I use frozen ravioli?
Yes! Just add a few extra minutes to the simmer time. No need to thaw first—just make sure they’re cooked through and tender before serving.

Can I make this vegetarian?
Absolutely. Skip the sausage and add mushrooms or extra spinach. You can also use plant-based sausage for a similar flavor and texture.

Can I freeze it?
This dish is best fresh or from the fridge, but it can be frozen. Let it cool completely, then freeze in an airtight container for up to 2 months. Reheat gently and stir often.

What kind of cream should I use?
Heavy cream gives the richest flavor, but half-and-half or even whole milk can work. Just avoid non-dairy milk unless it’s a thicker type (like cashew cream), or the sauce may separate.

Can I double the recipe?
Yes! Just use a larger skillet or a Dutch oven to hold everything. Great if you’re feeding a crowd or want leftovers.

Final Thoughts

Sausage Skillet Ravioli in Tomato Spinach Cream Sauce is one of those meals that feels fancy but is secretly super easy. I make this dish all the time—when I need comfort food, when I want to impress dinner guests without stress, or when I have ravioli in the fridge and don’t know what to do with it. It’s reliable, indulgent, and always a hit.

Give it a try this week and let me know what you think. You might just add it to your own rotation of no-brainer weeknight winners.