Skillet Ravioli with Meat Sauce for Two

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  • 1 can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves minced
  • 8 ounces of mushrooms (cleaned and quartered)
  • 8 ounces bulk Italian sausage
  • 1½ cups water
  • 1 package cheese ravioli (fresh or frozen-frozen will take a little longer to cook)
  • ½ tablespoon dried basil
  • grated Parmesan cheese
  • 1/8 teaspoon black pepper


  1. Using the oil in a large skillet over medium-high heat cook the onion and mushrooms until onions start to brown; stir in the garlic and cook until fragrant.
  2. Add the sausage to the meat mixture and cook while breaking up the sausage. Cook until sausage is no longer pink inside. Stir in 1/8 teaspoon pepper and the dried basil, continue cooking until mixture is slightly thickened.
  3. Add the water and ravioli to the mixture and cook at a high simmer until ravioli is done. (if cooking from frozen you might have to add some extra water if the sauce gets too thick)
  4. Serve topped with the Parmesan cheese.