If your dinner rotation has been feeling a little… uninspired, this skillet ravioli dish is the wake-up call it didn’t know it needed. Picture tender cheese ravioli swimming in a rich, slightly spicy sauce kissed with sundried tomatoes, punchy capers, and savory Italian sausage. It’s a little indulgent, totally satisfying, and just rebellious enough to feel fancy on a Tuesday.
What makes this recipe stand out is its balance—velvety and meaty with that salty-tangy pop from the capers and sun-dried tomatoes. It’s fast (hello, store-bought ravioli), but tastes like it simmered all day. It’s your shortcut to comfort with flair.
How to Make It Skillet Ravioli with Sausage & Zesty Sundried Tomatoes
- Brown sliced Italian sausage in a skillet.
- Add garlic, chopped sundried tomatoes, and a splash of white wine.
- Toss in capers and cooked ravioli, stirring to coat in the sausage-y, tomato-rich sauce.
- Finish with a pat of butter or drizzle of cream for richness.
- Top with grated Parmesan and fresh parsley. Done!
Turn Leftovers into a Grain Bowl (Because Why Not Serve the Leftovers This Way?)
- Layer chilled leftover ravioli over warm farro or quinoa for a clever next-day lunch.
- Add baby spinach or arugula for bite and brightness.
- Drizzle with a balsamic glaze or lemony vinaigrette to tie it all together.
Alternative Add-Ins
- Spinach or kale: stir into the sauce to wilt. (as seen in photo)
- Artichoke hearts: for an extra Mediterranean vibe.
- Fresh Garden Veggies: Add some zucchini and yellow squash for some extra texture (as seen in photo)
- Red pepper flakes: to amp up the heat.
- Mushrooms: add umami and texture if going meatless.
Conclusion
This ravioli recipe hits the sweet spot between indulgent and effortless. It’s a dish that feels like a little culinary flex, without requiring you to spend hours in the kitchen. Whether you serve it straight from the skillet or repurpose it into a next-day grain bowl, it’s a win for busy nights and flavor seekers alike.
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Weeknight Skillet Ravioli with Sausage and Zesty Sundried Tomatoes
- Total Time: 25 minutes
- Yield: 4 – servings 1x
Description
This bold skillet ravioli is packed with Italian sausage, sundried tomatoes, and briny capers—bringing big flavor with minimal fuss. A one-pan comfort dish perfect for busy weeknights or whenever you need a quick flavor win.
Ingredients
- 1 lb cheese ravioli (fresh or frozen)
- 8 oz Italian sausage, casings removed
- 1/2 cup sundried tomatoes, chopped
- 2 tbsp capers, drained
- 2 cloves garlic, minced
- 1/4 cup dry white wine (or broth)
- Parmesan and parsley, for garnish
Instructions
- Cook ravioli according to package instructions; drain and set aside.
- In a large skillet over medium heat, cook sausage until browned and cooked through.
- Add garlic and sundried tomatoes; sauté 1–2 minutes.
- Deglaze with wine, scraping up bits from the pan.
- Add capers and cooked ravioli; stir gently to coat.
- Top with Parmesan and parsley before serving.
Notes
Get creative and add your favorite veggies! I like spinach, zucchini, and yellow squash.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Weeknight Meals
- Cuisine: Italian
Skillet Ravioli with Sausage & Zesty Sundried Tomatoes FAQs
Yes! Swap the sausage for sautéed mushrooms or a plant-based sausage alternative. The capers and sundried tomatoes will still pack a flavor punch
Nope—chicken or vegetable broth works just fine. The wine adds depth, but it’s optional.
This dish is best fresh, but you can freeze leftovers in an airtight container. Reheat gently with a splash of broth or cream to revive the sauce.
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