One pan Cheesy Ravioli
Under 20 minutes and you only need one pan? YES PLEASE! This one is super easy and comes together quick. I know you will love it!
This One Pan Cheesy Ravioli is the under-20-minute weeknight win that single-handedly proves dinner does not need to be complicated. Browned ground beef, melty Boursin cheese, refrigerated ravioli, your favorite jarred pasta sauce, and a final blanket of melted mozzarella all come together in one skillet. It is the kind of dinner that makes you wonder why you ever ordered takeout.
I love this recipe because the Boursin cheese is the genius secret ingredient that elevates this from regular ground beef pasta to something genuinely special. The Boursin (any flavor works, but garlic and herb is iconic) melts into the ground beef and creates this rich, herby, creamy base that coats every bite. Combined with the jarred pasta sauce, you get a luxurious tomato cream sauce in literally three minutes.
The refrigerated ravioli is the other smart shortcut. You can find filled ravioli (cheese, meat, mushroom, lobster, butternut squash) in the refrigerated section of most grocery stores. The pasta cooks IN the sauce as it simmers, which means it absorbs all that beefy creamy tomato flavor as it cooks. Five minutes covered in the pan and the ravioli is perfectly tender.
Finish with a generous pile of mozzarella, cover for one minute to melt, and you have dinner that looks and tastes restaurant-quality. Add a handful of fresh chopped spinach at the end for color and a vegetable boost. This recipe serves 5, takes 20 minutes total, and dirties exactly one pan. It is the kind of meal that becomes a permanent rotation recipe. Let's make it.
📝 Ingredients
- 1 lb of Ground Beef
- 1 circle of Boursin Cheese - Any flavor
- 1 Jar of Pasta sauce - your favorite!
- 1/4 cup beef broth or water
- 1 18oz package refrigerated ravioli
- 1 tsp garlic salt
- 1 handfuls of spinach, chopped (optional)
- 1 cup mozzarella Cheese
👩🍳 Directions
- 1
Add ground beef to a pan and cook on medium high heat until brown. Drain the grease.
- 2
Turn heat to low, then add the circle of Boursin cheese and stir until the cheese has melted into the ground beef.
- 3
Add jar of pasta sauce then add 1/4 cup of beef broth or water to the jar, shake it up, and pour it into to ground beef. Stir. Turn the heat back to medium.
- 4
Add ravioli to the pan with 1 tsp of garlic salt and stir. Cover and Simmer for 5 minutes.
- 5
Uncover and add spinach (if using) and stir until the spinach has wilted. Give it a taste test to see if you want to add any salt/pepper.
- 6
Top with 1 cup of Mozzarella cheese, cover for one minute to melt. Serve and Enjoy!
Ingredient Notes & Substitutions
Ground beef: 1 pound, 80/20 for the best flavor.
Boursin cheese: One 5-ounce package, any flavor. Garlic and herb is classic. Cracked pepper or shallot and chive are great variations.
Pasta sauce: One jar (24 to 28 ounces) of your favorite. Rao's, Victoria, Newman's Own, or Bertolli are all great.
Beef broth or water: A quarter cup, used to rinse out the pasta sauce jar and add extra liquid for the ravioli.
Refrigerated ravioli: One 18-ounce package. Cheese-filled is classic. Meat or mushroom-filled also work.
Garlic salt: 1 teaspoon.
Spinach (optional): A handful chopped. Adds color and a fresh vegetable boost.
Mozzarella cheese: 1 cup shredded. The final melty topping that makes this dish pull-apart cheesy.
How to Store, Reheat & Freeze
Store leftover ravioli in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 to 2 minutes, or on the stove over medium-low heat with a splash of water or broth to loosen the sauce. The pasta absorbs more sauce as it sits, so leftovers are heartier and saucier on day 2.
Freezing is not recommended. Cooked refrigerated ravioli gets mushy when thawed. Make fresh and enjoy within 3 days.
What to Serve With One Pan Cheesy Ravioli
This is a complete one-pan meal, but a side or two rounds it out. Garlic bread or crusty Italian bread for sopping up extra sauce. A simple Caesar salad or mixed greens with vinaigrette for fresh contrast. Roasted broccoli, asparagus, or a vegetable saute on the side for extra greens. For drinks, a glass of red wine (Chianti, Sangiovese, or Montepulciano) pairs beautifully. A cold beer or sparkling water with lemon for non-alcoholic options.
💡 Tips for Success
- Use 80/20 ground beef for the best flavor. Leaner beef can be dry. Drain the grease after browning so the sauce is not greasy.
- Boursin cheese can be intimidating but it is just an herby cream cheese. Garlic and herb is the classic, but cracked pepper, shallot and chive, or even the spicy versions all work great here.
- Add the Boursin OFF the heat or at very low heat. High heat can cause the cheese to break. Low-and-slow melting gives you a silky sauce.
- Use the beef broth (or water) to rinse out the pasta sauce jar. This gets every drop of sauce and adds a little extra liquid the ravioli needs to cook properly.
- Use a quality pasta sauce since the dish is so simple. Rao's, Victoria, Newman's Own, or Bertolli are all great choices.
- Add the ravioli AFTER the sauce is mixed and simmering. Tossing ravioli into cold sauce can make them stick together. Hot sauce gives them room to cook properly.
- Cover the pan for 5 minutes after adding the ravioli. The steam is what cooks the pasta evenly. Uncovered ravioli might not cook through.
- Add the spinach at the very end. It just needs to wilt in the residual heat. Adding it earlier overcooks it into mush.
❓ Frequently Asked Questions
What is Boursin cheese?
A French soft, spreadable cheese with herbs and garlic mixed in. Find it in the specialty cheese section of most grocery stores. About a 5-ounce package. Garlic and herb is the most common flavor. If you cannot find it, sub cream cheese mixed with a teaspoon of garlic powder, dried basil, and salt.
What kind of ravioli works best?
Refrigerated ravioli (not frozen) is best because it cooks fast. Cheese-filled is classic. Meat-filled, mushroom, or butternut squash ravioli all add their own twist. Look for it in the dairy section near other pasta.
Can I use ground turkey instead of beef?
Yes. Ground turkey works great. Use 85/15 for the best texture (lean ground turkey can be dry).
Can I add other vegetables?
Absolutely. Sauteed mushrooms, bell peppers, or zucchini all work great. Add them to the pan with the ground beef so they soften as the meat browns.
Can I make this vegetarian?
Yes. Skip the beef and use a vegetarian Italian sausage crumble (Beyond Meat, Impossible) or just add extra Boursin and double the spinach. Use vegetable broth instead of beef broth.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 to 2 minutes or on the stove with a splash of water to loosen the sauce. The ravioli absorbs more sauce as it sits so leftovers thicken up.
Can I freeze it?
Not recommended. Refrigerated ravioli does not freeze well after being cooked, the texture turns mushy. Make fresh and enjoy within 3 days.
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