📌 This cozy one-pot ravioli with marinara comes together in about 20 minutes on the stove - no boiling first, no draining, and minimal cleanup. It's perfect for busy weeknights, family dinners, or last-minute guests!
If you're planning to host a dinner party, this is a great main dish. Consider serving it with my go-to mixed greens salad - simple, cozy, and always a crowd favorite, even if you're hosting your first dinner party. Here's where I show you how;)
Quick Look: Ravioli with Marinara
- ⏱ Prep Time: 5 minutes
- 🔥 Cook Time: 15 minutes
- 🍽️ Servings: 4 servings
- ❤️ Why you'll love this recipe: Because it's easy, one-pot, and delicious.
- 🍪 Main Ingredients: Ravioli, Marinara, Cheese
- 👌 Difficulty: Easy
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❤️ WHY THIS RECIPE WORKS
- No boil pasta: the ravioli cooks directly in the sauce.
- One skillet = easy prep + quick clean-up.
- Uses simple pantry staples (cheese ravioli + marinara).
- Flavor builds as sauce simmers and pasta absorbs it.
And if you like one-pot dishes, you'll love my one-pot pasta bake, one-pot sausage pasta bake (you don't even need to cook the pasta or sausage first!), and my creamy orzo risotto.
🛒 Key Ingredients
✔ Ravioli (fresh or frozen)
✔ Marinara sauce
✔ Water
✔ Garlic + olive oil
✔ Parmesan & herbs
🔁 SUBSTITUTIONS / ADD-INS
- Swap mushrooom ravioli flavor: beef, spinach, or lobster ravioli
- Add cooked Italian sausage or shredded chicken
- Stir in veggies like spinach or mushrooms
- Sprinkle mozzarella on top before serving
🍳 HOW TO MAKE THIS ONE-POT RAVIOLI
- Heat olive oil and sauté mushrooms (if using) + garlic until golden.
- Add uncooked ravioli, marinara sauce, water, oregano, salt & pepper.
- Stir to combine; add extra water or sauce if needed to cover ravioli.
- Cover with lid and simmer 10-15 minutes until ravioli is al dente and sauce bubbles.
- Finish with Parmesan and fresh herbs
💡 EXPERT TIPS
- Add just enough liquid to cover ravioli - too dry = uneven cooking.
- Stir once or twice while simmering to prevent sticking.
- Use high-quality marinara (like Rao's) for best flavor.
- If serving later, garnish fresh herbs just before plating
❓Ravioli with Marinara (One-Pot Skillet Version) FAQ
Yes! Simmer fresh or frozen ravioli in marinara sauce with a little added water or broth to help cook the pasta without drying out the sauce. Cover and let it gently bubble until tender.
Nope! That's the beauty of a one-pot meal. The ravioli absorbs flavor as it cooks directly in the sauce, making for a richer dish.
A high-quality jarred marinara, like Rao's Homemade, is a great choice. It's well-balanced and doesn't need much doctoring up. You can also use a homemade marinara if you have the time.
Make sure there's enough liquid in the sauce and stir occasionally. Adding a splash of broth or water helps prevent sticking.
Add a bit of water and continue to cook until done. Or even add a splash of heavy cream for a pink sauce.
❤️ Other one-pot pasta dishes you might like!
Made this stovetop ravioli with marinara? Drop a comment below with your favorite add-ins - basil, sausage, extra cheese?
Ravioli with Marinara Sauce
Equipment
- 1 deep skillet with lid
Ingredients
- 2 Tablespoons olive oil butter or a combination
- 8 ounces sliced mushrooms optional
- 3 cloves of chopped garlic optional
- ½ of a 24 oz. jar Marinara sauce I use Raos
- ½ cup water plus more as needed
- ½ teaspoon dried oregano
- ½ cup shredded Parmesan Reggiano cheese
- 10 oz. Package refrigerated mushroom ravioli uncooked. I used Rana. (or any other flavor you prefer)
- Kosher Salt to taste
- Crushed red pepper optional
Instructions
- In a large deep skillet with a lid, add oil or butter and saute mushrooms (if using) and garlic until mushrooms are lightly browned.
- Add ravioli, marinara sauce, water, oregano, and a couple of pinches of salt and pepper to the skillet.
- Stir until everything is well combined. Add additional sauce or water if needed to just cover the ravioli.
- Cover with a lid or a tight-fitting piece of tin foil.
- Cook for 10-12 minutes or until the ravioli is cooked al dente and the sauce is bubbly.
- Add parmesan cheese and fresh basil or parsley if desired and enjoy!
Video
Notes
- Use a high-quality sauce like Raos.
- Make sure the sauce just covers the ravioli. This will ensure that the pasta cooks evenly and all the way through. Add water as needed.
- The moisture from the water you add will help thin out the sauce so it can easily coat every ravioli.
- If you want a cheesier version, add a cup of shredded mozzarella on top at the very end and pop it under the broiler for a couple of minutes until it's lightly browned. Or stir it into the pot.
- Add the parsley or basil at the end, right before serving.
- You can use unthawed frozen ravioli, but the cook times will be slightly longer.
- As a variation, add prepared, thawed, warmed meatballs, shredded chicken, or beans for added protein.
- I like to serve this ravioli, marina with a big green salad and crusty bread.
- To keep the ravioli from sticking, stir at the beginning to coat easy ravioli with sauce.
Lauren Lane says
Easy and delish! I hope you love it!