One Pot Beef Ravioli Stroganoff Skillet
This One Pot Beef Ravioli Stroganoff Skillet is a delicious, creamy, meaty spin on traditional beef stroganoff – with beef raviolis and tons of mushrooms in a rich cream sauce that takes less than 15 minutes!
I love beef stroganoff. It’s a simple, comforting, rich and hearty easy meal- but I am all for making things easier and quicker!
I’ve been loving making simple, delicious one-pot dinners lately- staples reimagined like my delicious cheesy taco skillet, a cheesy green chicken chile skillet, and this amazingly colorful and tasty sausage and ravioli skillet- and I wanted to come up with a delicious twist to stroganoff that could be made in just one pot.
This One Pot Beef Ravioli Stroganoff Skillet is quick, easy and so good- and takes under 20 minutes with prep!
This is an easy family dinner that even picky eaters will love.
As a bonus- if you don’t eat meat, but crave a meaty flavor, the mushrooms have a great meaty texture.
Just swap the beef ravioli for some cheese or mushroom ravioli!
Healthy Stroganoff Skillet Meal Swaps
This stroganoff isn’t in any way a meal that can be considered healthy- but I do have an amazingly delicious low calorie and low carb spaghetti squash beef stroganoff that will knock your socks off.
Be sure to check it out too!
My favorite ways to lighten up this one pot stroganoff skillet:
-use low fat cream cheese and up the mushrooms
-swap spaghetti squash, zoodles, mushrooms, or tofu noodles for the ravioli.
-use low carb pasta (almond flour pasta is becoming a huge thing in grocery stores near me)
This easy skillet dinner is the perfect meal when you are trying to increase your family’s vegetable intake without them fussing!
You can also add diced peppers, spinach, broccoli, or squash to this meal for an extra hit of something fresh – without changing the flavor too much!
Beef Ravioli Stroganoff Skillet Cooking Tips
One note- I did note that I prefer using thawed ravioli.
If your ravioli aren’t thawed- no worries!
Just increase your cook time about 5 minutes and let the ravioli sit longer in water (you’ll need to up your water a bit so it doesn’t all cook off- exact amounts will vary depending on your ravioli).
I also like to add a little fresh cilantro, red pepper flakes, and parmesan to just about any skillet meal I make – and they all go perfectly with this dinner, but are totally optional.
If your ravioli sticks at all, make sure you stir a bit more, you’re using a nonstick pan, and you have enough fat in the pan. A little butter usually fixes the stick issue for me!
One Pot Beef Ravioli Stroganoff Skillet Recipe
- 2 tbsp butter
- 2 shallots, peeled and diced thin
- 12 oz cremini or button mushrooms
- ½ cup water
- ½ cup heavy cream
- 4 oz cream cheese
- 1 package (1lb 4oz) frozen egg noodle ravioli, thawed*
- 6 leaves basil, chopped
- salt and pepper to taste
- In a large pot, heat butter until melted and foamy.
- Add shallots, and lightly brown- about 2 minutes.
- Add in mushrooms and lightly brown- another 4 minutes.
- Add ravioli and toss in butter mixture, slightly toast about 2 minutes, tossing gently.
- Add water and increase heat to high- cook until ravioli is soft, about 5 minutes.
- Add cream and cream cheese and stir, letting cook down and thicken while stirring frequently another 2 minutes.
- Season and top with basil.
- Plate immediately and enjoy!