Pan-Sauteed Ravioli



12 oz fresh Four Cheese Ravioli
1 T olive oil if using a nonstick pan, 3 T or more if using a normal skillet
1 cup your favorite thick marinara or pasta sauce


Heat a non-stick skillet over medium or a little higher heat, add the oil. When the oil shimmers and dances a bit, add the ravioli in a single layer.

Work in batches so the raviolis don’t crowd, this helps to keep each ravioli flat and in contact with the pan.

Saut̩, checking for browning using tongs Рcheck after a minute or two, it really is fast. When one side is brown, flip the ravioli over and brown the other side. This is a pretty quick process. Just a few minutes on each side.


As they brown, remove them to a serving platter. Cover with a paper towel.

Serve with a bowl of warmed marinara as a main or side dish – or for a fun party appetizer, serve the raviolis with a dipping bowl of marinara!

If you are not afraid of frying, cover the bottom of the pan about 1/4 inch deep, using a nice high heat oil such as avocado or a blend of avocado and olive oil. Then fry them up super crisp, being careful not to burn them

Now, wasn’t that easy?! It’s delicious too!

One thought on “Pan-Sauteed Ravioli

  1. Pingback: Feeding the World One Ravioli at a Time | Mindful Palate

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