This easy Skillet Ravioli Stroganoff 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, Instant Pot Spaghetti and Meatballs, 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!
Just Take Me To The Recipe Already!
I have a lot of readers on Sweet C’s with a lot of questions about the cooking process, and I’ve made a commitment to them to give them all thee information they need to make great meals for their family.
If you want to skip through all that, click the “skip to recipe” button in the top left corner of the page or scroll down to the end.
Healthy Ingredient Swaps
This dish is admittedly not on the lighter side – but there are a couple of ways you can easily swap around some ingredients to reduce fat and calories if you’re watching what you eat.
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 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.
Other Vegetables To Add
This easy skillet dinner is the perfect meal when you are trying to increase your family’s vegetable intake without them fussing!
You can add the following vegetables (start the recipe with them in the pan with onions to let them soften and brown first, then continue on with the rest of the recipe):
- Bell peppers – diced
- Celery and carrots – diced
- Broccoli crowns – cut into small bites
- Roasted Cauliflower
- Artichoke hearts – fresh or marinated
- Green beans
Beef Skillet Ravioli Stroganoff Cooking Tips
This ravioli skillet is super easy to prepare, but I am sharing a couple extra tips to make this recipe the best one pot dinner ever!
Using Frozen Raviolis
I prefer using thawed ravioli for this recipe, but if you’re looking to make this quickly for dinner and 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).
Pick Additional Herbs and Garnishes
I also like to add a little fresh cilantro or parsley, 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.
You can also add more spices when cooking – Italian herbs seasoning mix is a no-brainer, but try a *pinch* of nutmeg or cloves for an earty kick, some Aleppo pepper for some heat, lemon slices/lemon zest for a bit of bitter, or pepperoncini peppers for a tart, bright kick!
Keep Ravioli From Sticking to Pan
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!
Skillet Ravioli Stroganoff Recipe
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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!
- 2 tbsp butter
- 2 shallots, peeled and diced thin
- 12 oz mushrooms, cremini or button
- 1/2 cup water
- 1/2 cup heavy cream
- 4 oz cream cheese
- 1 egg noodles, 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!
Amount Per Serving Calories 395Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 99mgSodium 241mgCarbohydrates 29gFiber 3gSugar 6gProtein 9g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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