Ravioli Skillet

My family LOVES this ravioli skillet meal and I love it because it's ONE PAN!  It's quick and easy and you can mix it up a million different ways.

What You'll Need

- 20 oz refrigerated cheese ravioli

- parmesan cheese

- mozzarella cheese

- 1 lb sausage (or ground beef)

- onion

- 1 cup chicken broth

- 1 28 oz can crushed tomatoes

- garlic

- bay leaves

- Italian seasoning

- Spinach (not pictured because I forgot to get it out of the fridge)

What You'll Do...

Step 1 - Brown the meat in your skillet.  Drain and then put your chopped onion into the pan and cook for about 5 minutes or until soft (I used a whole onion... you can use as much or little as you like).  Add in garlic (I used 1.5 teaspoons of minced) and cook with the onion for a few additional minutes. 

Step 2 - Add the ravioli, tomatoes, 1 cup broth, about 1 teaspoon of Italian seasoning, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper and a few chopped bay leaves to the skillet. Heat it to boiling, then reduce heat to a simmer, cover and let it cook for about 8 minutes or until the ravioli is tender.

Step 3 - Add the cooked sausage back in and then put in about half the spinach (I use about 4 cups), stir, cover and cook for a couple minutes or until it's wilted and then do the same with the rest of the spinach.

Step 4 - Top with as much cheese as you like and then pop the whole thing into the oven with the broiler on for about 5 minutes or until the cheese is melted and slightly browned.

It always turns out hot and bubbly and delicious and I love that you can mix up the pasta and meat to suit your tastes and/or use what you have in your fridge.

My entire family gobbles this up and there's typically enough left for lunch thermoses the next day.  

HAPPY Wednesday, friends!!!