Meat Lover’s Pizza Skillet Ravioli

This Meat Lover’s Pizza Skillet Ravioli is my go-to comfort food when I want a hearty meal without spending hours in the kitchen. It combines everything I love about pizza and cheesy baked pasta into one bubbling skillet dinner that always hits the spot on busy nights.

My family always gathers around when I make this. The smell alone brings everyone running and it is usually gone before the skillet cools down. Even leftovers disappear from the fridge the next day.

Ingredients

• Bag of frozen ravioli: This shortcut keeps things simple and the pasta holds up well in the skillet. I reach for cheese filled ravioli for extra gooeyness.
• Diced onion: Gives a sweet and savory start to the sauce. Choose a fresh firm onion with shiny skin.
• Oil: Helps the onions cook gently and prevents sticking. Olive oil adds a fruity touch but any neutral oil works.
• Crushed tomatoes: The base of the sauce for that classic pizza flavor. Use a good quality Italian brand for best taste.
• Minced garlic: Brings aromatic depth and that homemade taste. Fresh garlic cloves make a difference.
• Dried oregano: Adds herby pizza shop flavor. Rub it between your fingers as you add it to wake up the aroma.
• Milk: A creamy touch to round out the acidity of tomatoes and make the sauce silky. Whole milk delivers the richest result.
• Cooked Italian sausage: Brings spice and heartiness. Brown it well so you get those flavorful caramelized bits.
• Cooked crumbled bacon: For smoky crunch in every bite. Thick cut bacon is my secret for more chew.
• Diced pepperoni: Adds that unmistakable pizza flavor. Look for pepperoni with lots of bright red color and a little bit of marbled fat.
• Shredded mozzarella cheese: Melts into stretchy cheesy goodness. Shred your own from a block for best melt.
• Grated parmesan cheese: A finishing sprinkle for that nutty salty bite. A wedge of real parmesan really elevates the flavor.

Step-by-Step Instructions

Boil the Ravioli:

Bring a big pot of water to a rolling boil. Drop in the frozen ravioli and stir so they do not stick. Cook just until they float to the top and are tender but not mushy then drain well. This keeps them from breaking apart in the skillet later.

Sauté the Aromatics:

Place a large skillet over medium heat and pour in the oil. Add the diced onion and cook slowly stirring until the pieces soften and turn translucent. This step pulls out the onion’s sweetness and makes the whole dish taste homemade.

Build the Sauce:

Add the crushed tomatoes minced garlic and dried oregano to the pan with the onions. Let it simmer and bubble for a minute or two until you can smell the garlic. This is when the pizza flavor starts to come together.

Enrich and Add the Meats:

Pour in the milk and stir well to combine. Next add the cooked sausage crumbled bacon and most of the diced pepperoni. Hold back a little pepperoni for topping at the end. Let the sauce gently simmer for about 10 minutes so all the flavors blend.

Combine with Ravioli:

Gently fold the drained ravioli into the skillet sauce. Toss so each piece is coated and try not to break the pasta. This makes sure every forkful is loaded with sauce meat and cheese.

Cheese and Finish:

Scatter the shredded mozzarella and reserved pepperoni on top of the skillet. Lower the heat and cover the pan. Wait just a few minutes until the cheese looks melted and stretchy.

Serve and Sprinkle:

Uncover and sprinkle generously with grated parmesan and a pinch more oregano. Scoop into serving bowls while it is bubbling and hot.

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I always look forward to adding Italian sausage because it brings just the right amount of spice. Last birthday my son asked for this instead of a pizza cake and it was a massive hit. We all scraped up the last bites from the pan together.

Storage Tips

This skillet ravioli stores well in an airtight dish in the fridge for up to three days. If you want to reheat simply cover with foil and warm in a 350 degree oven until bubbly. You can also microwave in short bursts but stir midway for even heating. For longer storage freeze in individual portions then thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap the pepperoni for turkey pepperoni or add sliced mushrooms for a veggie boost. Smoked gouda or provolone cheese makes a great change from mozzarella if you want a richer flavor. If you cannot find frozen ravioli tortellini will also work in a pinch.

Serving Suggestions

Serve this skillet with a crisp green salad or roasted vegetables for balance. Garlic bread or a crusty loaf makes sure no sauce is left behind. For a fun party spread put the skillet on the table family style so everyone can help themselves.

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Cultural and Historical Notes

This recipe borrows all the best elements from classic Italian American pizza and pasta dishes. It is inspired by weeknight dinners where speed and comfort win out every time. Mixing pizza toppings with cheese ravioli is my lazy nod to both genres and it never fails to make people smile.

Recipe FAQs

→ What types of meat are included?

This dish combines cooked Italian sausage, crumbled bacon, and diced pepperoni for a hearty flavor profile.

→ Can I use fresh ravioli instead of frozen?

Absolutely! Fresh ravioli cooks even faster. Just watch the cooking time as it will likely need fewer minutes.

→ What cheeses work best in this dish?

Shredded mozzarella melts beautifully for a gooey topping, while parmesan adds a savory, slightly nutty finish.

→ How can I make this meal ahead of time?

Assemble the ingredients and store covered in the refrigerator. Heat and melt the cheese just before serving for best results.

→ What sides pair well with this dish?

Consider a crisp green salad or garlic bread to balance the rich, meaty flavors of the ravioli skillet.

→ Is this meal suitable for freezing?

Yes, you can freeze leftovers. Cool completely, then transfer to an airtight container to freeze for up to 2 months.