Speedy Skillet Ravioli Lasagne

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This speedy ravioli lasagne is a clever vegetarian twist on a classic Italian comfort dish. By using shop-bought frozen ravioli, you bypass the effort of layering traditional pasta sheets while still achieving that signature rich, cheesy finish. The tomato sauce is elevated with garlic, fresh basil, and a hint of chilli, providing a vibrant base for the tender pasta parcels. It is a brilliant choice for busy weeknights when you want a homemade meal without the long wait.

Prepared entirely in one ovenproof frying pan, this recipe minimises washing up and maximises flavour. The combination of creamy mozzarella and salty Parmesan creates a golden, bubbling crust that the whole family will enjoy. Serve it directly from the pan with a crisp green salad or some buttery garlic bread for a satisfying and nutritious dinner that feels like a weekend treat.

Ingredients for Speedy Skillet Ravioli Lasagne

2 matskedar extra jungfruolivolja
2 large garlic cloves, thinly sliced
2 matskedar tomatpuré
Pinch of dried red pepper flakes
1 (800g) burk krossade tomater
2 large fresh basil sprigs, plus torn leaves for garnish
1 tesked socker
1 teaspoon coarse kosher salt (preferably Diamond Crystal)
1/4 teskedar nymalen svartpeppar
675g frozen cheese ravioli
230g mozzarella cheese (preferably fresh), shredded (230g )
Parmesan cheese

How to make Speedy Skillet Ravioli Lasagne

Preheat the oven to 232°C with a rack in the centre. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 240ml water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.

Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.

Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.

Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

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