Cheese Ravioli Recipe
2 Sausage, or 2 Meatballs, or 1 of Each
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Ingredients
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Ravioli (store-bought or freshly made)
Meat options (choose either 2 sausages, or 2 meatballs, or 1 sausage + 1 meatball)
Sauce & finishing
Method
Ravioli (store-bought or freshly made)
Bring water to a boil
Pour 2 cups of water into a medium saucepot, add 1 tsp salt and bring to a rolling boil over high heat.
Cook ravioli
Gently add 8 cheese ravioli to the boiling water. Stir once gently to separate. Reduce heat to maintain a gentle boil and cook according to package instructions or until tender (typically 3–5 minutes for fresh/refrigerated ravioli). Carefully scoop ravioli with a slotted spoon into a colander or directly into the sauce when finished, reserving about 2 tablespoons of the cooking water.
Meat options (choose either 2 sausages, or 2 meatballs, or 1 sausage + 1 meatball)
Prepare and brown sausages
If using whole sausages: heat 1 tbs olive oil in a skillet over medium heat. If sausages are raw, prick them a few times with a fork to release steam. Add 2 sausages to the skillet and cook, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F/71°C for pork; about 12–15 minutes). If sausages are pre-cooked, warm and brown them 4–6 minutes. Remove from skillet, let rest 2 minutes, then slice each into 1/2-inch rounds (or halve lengthwise).
Prepare and heat meatballs
If using pre-cooked meatballs: heat in the skillet with a splash of olive oil over medium heat, turning occasionally until warmed through and browned, about 6–8 minutes. If using raw meatballs: brown on all sides in the skillet, then reduce heat and cover, cooking until fully cooked through (internal 160°F/71°C), about 12–15 minutes depending on size. If using both sausages and meatballs, cook sausages first, remove and then cook meatballs in the same pan to build flavor.
Combine with sauce
Pour 1 cup marinara sauce into the skillet with the warmed meat. Add a splash (1–2 tbs) of reserved ravioli cooking water if sauce is thick. Stir to coat the meat and simmer 2–3 minutes to meld flavors. Taste and adjust pepper (add 1/4 tsp black pepper).
Sauce & finishing
Dress ravioli with sauce
Add the drained ravioli to the skillet with the sauce and meat. Gently toss with a wide spoon or spatula to coat the ravioli without breaking them. If the sauce seems dry, add up to 2 additional tablespoons of reserved cooking water to loosen.
Serve
Divide ravioli and meat onto 2 plates (or one plate for '1 of each' portioning). Sprinkle 2 tbs grated Parmesan over the top and tear 4 basil leaves over each serving as a garnish. Serve immediately.