This Italian Sausage Ravioli recipe is simple, and perfect for any night of the week. With its creamy tomato sauce, flavorful vegetables, and savory ravioli, this dish is a winner.
If you love tasty ravioli recipes, you should try our crispy fried ravioli and easy four-cheese ravioli.
Table Of Contents
Savory Italian Sausage Ravioli
This Italian Sausage Ravioli is so delicious and a breeze to make. In less than half an hour, you can serve a warm plate of savory sausage ravioli smothered in homemade tomato sauce that’s creamy and rich with the flavors of garlic, onion, and mushroom. It’s filling and aromatic, so it’s sure to impress guests and family alike. You definitely want to have this savory Italian Sausage Ravioli on your table this season.
What you’ll need to make it
For this ravioli recipe, you’ll need Olive oil, Yellow onion, Garlic cloves, Baby Bella mushrooms, Pureed San Marzano tomatoes, and Heavy whipping cream for the sauce. You’ll also use Sausage ravioli, Parmesan cheese, Salt (to taste), and Basil leaves.
How to Make Italian Sausage Ravioli
- Saute the onion and garlic. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and stir until the onion becomes translucent.
- Add the mushrooms. Now add in the baby Bella mushrooms and stir until they’re tender, about 2-3 minutes.
- Pour in the tomatoes and heavy cream. Then add the pureed tomatoes and heavy cream, and let the sauce simmer on low heat for about 5 minutes, stirring occasionally.
- Cook the ravioli. In the meantime, cook the sausage ravioli in a pot of salted boiling water until they are al dente. Drain, but don’t rinse them.
- Stir the Parmesan into the sauce. Now remove the sauce from the heat and stir in the grated Parmesan cheese. Season with salt to taste.
- Combine. Lastly, stir the cooked ravioli into the sauce and garnish it with chopped basil leaves. Serve warm.
Add-ins and Substitutes
- Add other vegetables- If you prefer spinach, olives, peppers, or capers in your sauce, then you can add them or sub them for the mushrooms.
- Make it meatier- Even though there’s already Italian sausage in the ravioli, you can still saute some more sausage or even small meatballs to serve alongside this for an extra meaty meal.
- Try another kind of ravioli- This creamy tomato-mushroom sauce is flavorful enough that it can shine up any type of ravioli, like cheese or spinach or whatever you have on hand.
- Lighten it up. If you want a slightly lighter version, substitute regular or fat-free Half & Half. It has a similar viscosity, but not as heavy as the whipping cream.
How to Store Italian Sausage Ravioli
This tasty Italian Sausage Ravioli can be placed in an airtight container in the refrigerator and will stay fresh for 3-5 days.
Can I make this ahead of time?
If you want to make the sauce ahead of time, you can! Just allow it to cool and don’t add the ravioli. Place the sauce in a freezer ziplock bag and freeze flat before storing upright. It will last for up to 4 months. Defrost it overnight in the fridge and stir well as you reheat it to avoid separation. Then add the freshly boiled ravioli and serve.
Try these other Delicious Pasta Dishes!
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- Butternut Squash Ravioli
- Creamy Tomato and Mushroom Rotini Pasta
- Easy Four Cheese Ravioli (15-Minute Meal)
- Chicken Bacon Ranch Pasta (VIDEO)
- Crispy Fried Ravioli
- One-pan pasta
Full Recipe Instructions
Italian Sausage Ravioli
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz baby Bella mushrooms sliced
- 2 cups puréed San Marzano tomatoes canned
- 1 cup heavy whipping cream
- 18 oz sausage ravioli
- 1 cup grated Parmesan cheese
- Salt to taste
- 3 basil leaves chopped
Instructions
- In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
- Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
- Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
- Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
- In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
- Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
- Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.
Notes
- Add other vegetables- If you prefer spinach, olives, peppers, or capers in your sauce, then you can add them or sub them for the mushrooms.
- Make it meatier- Even though there’s already Italian sausage in the ravioli, you can still saute some more sausage or even small meatballs to serve alongside this for an extra meaty meal.
- Try another kind of ravioli- This creamy tomato-mushroom sauce is flavorful enough that it can shine up any type of ravioli, like cheese or spinach or whatever you have on hand.
- Lighten it up. If you want a slightly lighter version, substitute regular or fat-free Half & Half. It has a similar viscosity, but not as heavy as the whipping cream.
Nutrition
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Amy says
The half and half curdled in the tomato sauce. What did I do wrong?
Dina says
Hi Amy, great question. Usually when cream curdles in a sauce like that, it is more likely because the sauce was too hot. Next time, try to keep the heat at a lower temperature before adding in the cream. I hope that helps!
Sheree Brown says
This is a delicious recipe! I had the ravioli already but didn’t want use a bottled sauce. The only change I made was to add some baby spinach! Your sauce is spot on!
Dina says
Thank you Sheree! Very happy to hear you loved the sauce from this ravioli recipe. Love the addition of the baby spinach. Thank you so much for taking the time to leave your awesome feedback! I hope you find more delicious recipes to try out from my food website! 🙂
Steve P says
I made this recipe with a few minor modifications. The mods seemed like they worked perfectly. I added 1/4 cup chopped sun dried tomatoes, 1/8 cup red wine, 3 TBS San Marzano tomato paste, and 1 TBS sugar. I thought about adding additional Italian sausage (will when I make again), but decided to go “light” (with heavy cream – LOL).
Rounded out the meal with garlic bread and a garden salad. The ravioli was a big hit and everybody went in for seconds.
Thanks for the recipe.
Dina says
That’s amazing Steve! I am happy to hear you enjoyed this recipe. Thanks for sharing your experience and helpful modifications 🙂
Will says
What’s the recipe for the ravioli? It just says “cook the ravioli, that’s what I came for, a ravioli recipe…
Dina says
Hi Will, most people that look for sausage ravioli are looking for the sauce. Very few people actually make their oven ravioli. Therefore I made this recipe using storebought ravioli.
Olga says
Very happy with this sausage ravioli recipe! Made it for the family and they all loved it 🙂 Thank you for this recipe!
simplyhomecooked says
Happy to hear you and your family love this sausage ravioli recipe! Thank you so much for your feedback 🙂