Skillet Ravioli

5 minutes Prep Time
25 minutes Cook Time
4 Servings

This Skillet Ravioli is cheesy, bubbly, and weeknight easy. A quick tomato meat sauce made with Red Gold Whole Peeled Tomatoes and Red Gold Tomato Sauce coats tender refrigerated ravioli, and a blanket of mozzarella melts right on top for the ultimate cozy dinner.

Ingredients

  • 2 tablespoons avocado oil
  • 1 pound Italian sausage, casings removed
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced

  • 1 Canned Whole Peeled Tomatoes 28 oz

  • 1/2 can Red Gold Tomato Sauce 15 oz
  • 1 1/2 cups chicken stock
  • 2 (9 ounce) packages refrigerated ravioli
  • 8 ounces fresh mozzarella, shredded or torn
  • Grated Parmesan (optional), for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Step one

Heat the oil in a large oven-safe skillet over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through. Transfer to a plate and spoon off all but about 1 tablespoon fat.

Step two

Add the onion to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic and cook 30 seconds.

Step three

Pour in the chicken broth and scrape up any browned bits. Add the Red Gold Whole Peeled Tomatoes and Red Gold Tomato Sauce. Crush the tomatoes with a spoon to your desired texture and bring to a simmer.

Step four

Return the sausage to the skillet. Simmer, stirring occasionally, until slightly thickened, 10 to 12 minutes. Season to taste.

Step five

Stir in the ravioli and cook according to package directions, usually 4 to 5 minutes, until tender.

Step six

Remove from the heat and scatter the mozzarella over the top. Cover the skillet for 2 to 3 minutes to melt, or slide into a 350°F oven for 3 to 5 minutes until bubbly.

Step seven

Serve hot with Parmesan, if desired

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