New Recipe: Cheesy Skillet Ravioli (Quick, Comforting & Totally Cheesy!)

Let’s Talk About Cheesy Skillet Ravioli (And Why My Kitchen Smells Like Heaven)

Alright, friend, let me tell you about the weeknight rescue that is Cheesy Skillet Ravioli. I came up with this after one particularly bonkers Tuesday when my kid had soccer practice, there was a mountain of laundry that could’ve probably walked off on its own, and I just couldn’t face a complicated dinner. The first time I made it, I sort of threw everything in the pan, hoped for the best, and you know what? It was gone in, like, 12 minutes. Poof. Even my husband, who claims he doesn’t like “pasta with stuff on it,” went back for seconds (liar).

I should probably apologize for my perpetually stained skillet, but honestly, I think the cheese gives it character. The dog agrees, given how much time he spends sniffing around the stove.

Why You’ll Love This (No, Seriously, You Will)

I make this when I want something that feels like a hug in a bowl but doesn’t take more brainpower than scrolling through memes. My family goes crazy for it because it’s cheesy, rich, and has that slightly crispy, gooey edge where the sauce meets the pan. (You know the part I mean!) Actually, I used to get really annoyed at ravioli sticking to the skillet, but then I realized those are the best bites. Now we fight over them. I win most times. Sorry, not sorry.

What You’ll Need (And What You Can Swap In)

• 1 bag (about 500g or a generous pound) frozen cheese ravioli (I’ve used meat ravioli in a pinch; honestly, whatever’s cheapest or on offer works fine. My grandmother insisted on the fancy Italian brand, but I’m not picky—she’d roll her eyes at me, I know.)
• 2 cups marinara sauce (homemade if you’ve got time, but store-bought is my usual—sometimes I mix in a splash of leftover tomato soup for extra sauciness)
• 1 1/2 cups shredded mozzarella (a.k.a. a big handful; or provolone if you’re feeling wild)
• 1/2 cup grated Parmesan (I admit, I sometimes just shake the stuff from the green can)
• 2 cloves garlic, minced (or, real talk, a spoonful from a jar—no shame)
• 2 tablespoons olive oil (though once, I totally forgot and just used a knob of butter. Nobody noticed.)
• 1 teaspoon dried Italian herbs (oregano, basil, or that random “pizza seasoning” packet works)
• Salt & pepper to taste (I usually forget the pepper until the end)
• Optional: red pepper flakes for a kick; a handful of fresh spinach if you’re feeling healthy

Alright, Here’s How You Get There (Step-By-Step, Ish)

1. First things first—grab your biggest, heaviest skillet. Cast iron is great, but I’ve used nonstick or even a dodgy old sauté pan and it’s all fine. Pop it on medium heat, drizzle in the oil (or plop in butter, I won’t judge), and once it’s shimmering add your garlic. Stir for about 30 seconds—don’t wander off or it’ll burn and your kitchen will smell…less than heavenly.
2. Pour in the marinara sauce, sprinkle in the herbs, and let it bubble for a minute. This is when I usually taste a little (and maybe add some chili flakes if I’m feeling spicy).
3. Toss in the frozen ravioli. No need to thaw (I always forget anyway). Stir so they’re all coated in sauce. If it looks too thick, add a splash of water—maybe a quarter cup. Don’t stress if it’s a bit soupy—it thickens.
4. Cover the skillet (or just use a baking sheet if you, like me, can’t find the proper lid) and let it cook for about 8 minutes. Stir once or twice; don’t worry if some ravioli stick a little, that’s where the magic happens.
5. Scatter mozzarella and Parmesan over the top. I’m generous here. Leave the lid off and let it melt—another 3-4 minutes. You can even stick the skillet under a broiler for a minute, but only if you’re feeling fancy. Actually, I find it works better if you just let the cheese get gooey in the pan.
6. Take it off the heat, let it sit a minute (I know it’s hard), then serve. This is where I usually burn my tongue but, worth it.

Random Notes from My Ravioli Experiments

• I once tried using refrigerated ravioli and they got super mushy. Stick with frozen. Trust me on this.
• More cheese is pretty much always better, unless you’re on a diet, in which case…maybe make this on your cheat day?
• If your sauce looks watery at the end, just let it sit uncovered for a couple mins. It thickens as it cools.

Variations (Some Winners, One Dud)

So, I’ve swapped in meat ravioli for the cheese when it’s what I had, and it’s rich but tasty. Added a bag of spinach once, which made me feel like I was eating salad (sort of). Tried tossing in leftover roasted veggies—delicious, but the cauliflower gets a bit weird. Tried using Alfredo sauce instead of marinara and, well, it was a little heavy even for me. Wouldn’t do that again unless you really love cream sauce.

Equipment (But Don’t Sweat It)

All you really need is a big skillet. Cast iron does give you the best cheesy edges, but honestly, I’ve made do with an oven-safe glass dish on the stovetop in a pinch (not recommended, but it works). If you don’t have a lid, just use foil or that baking sheet trick I mentioned earlier. Or, check out this Serious Eats skillet guide if you want to nerd out about pans (I did for, like, 20 minutes once).

How to Store (But Like, It Never Lasts)

Leftovers go in an airtight container in the fridge. Should keep 2-3 days, but honestly, in my house it never lasts more than a day! It reheats well in the microwave—just add a splash of water so it’s not dry. I think this tastes better the next day, but I’m often outvoted.

Serving Suggestions (Or: How We Eat It)

We usually just eat it right from the pan (don’t judge), but a big leafy salad on the side makes me feel virtuous. Garlic bread is a must if you ask my sister; sometimes I’ll make a quick batch of homemade garlic bread if I’m feeling extra. I also love a sprinkle of fresh basil, but that’s because I grow it on my windowsill and need to use it up before it dies (again).

Pro Tips (or, Lessons Learned the Hard Way)

• Don’t try to rush the cheese melting step. I once cranked the heat and ended up with a burnt mess. Low and slow, trust me.
• If you use too much sauce, it gets a little soupy. Actually, I find it works better if you start with less and add as needed.
• Taste before adding salt—store-bought sauce and cheese can be plenty salty.

FAQ (You Asked, I Answered…Or Tried To)

• Can I use fresh ravioli? You could, but honestly, they get kind of mushy and fall apart. Stick to frozen for this one!
• Is it okay to use jarred garlic? Absolutely. I do it all the time. There’s no garlic police (as far as I know).
• Can I make this ahead? You can, but it’s best fresh. If you do, reheat slowly and maybe add a bit more sauce.
• What if my skillet isn’t oven-safe? Don’t sweat it. Just keep it on the stove and cover with foil—it’ll melt the cheese, promise.
• Can I freeze leftovers? Eh, it’s okay but the pasta gets a bit weird when thawed. I’d just eat it within a day or two if possible.

Oh, and if anyone’s wondering, yes, you can double this for a crowd—but you’ll probably need two pans unless you have one of those massive family reunion skillets. (Or just invite fewer people; less washing up.)

Happy cooking! If you try this Cheesy Skillet Ravioli, let me know how it turns out—unless it’s a disaster, in which case, never speak of it again. Just kidding, we all have those nights. May your cheese be extra gooey and your ravioli un-burnt!