Instant Pot Ravioli with Tomato Sauce combines the rich flavors of ground Italian sausage, creamy tomato sauce, and cheesy ravioli, all made conveniently in your Instant Pot.
Pasta is one of my favorite types of dishes to make in the Instant Pot. Unlike the stovetop method that requires separate pots for boiling pasta and making sauces, the Instant Pot condenses multiple steps into one. This means you can sauté ingredients, simmer sauces, and cook the ravioli all within the same pot. It makes busy weeknights a lot easier.
You can also customize this recipe by using different types of ravioli or adding your favorite herbs and spices to the sauce. If you are looking for a meat-free option you can omit the sausage and change the chicken stock to vegetable. This recipe is very versatile!
» You might also like this Instant Pot Creamy Sausage Rigatoni.
Ingredients Needed
- Cooking Oil – Used to brown the sausage in – you can use olive oil or any cooking oil you like.
- Ground Italian Sausage – Mix it up with a seasoned or spicy sausage.
- Onion – I use yellow onions, but it really won’t matter which type of onion you use.
- Garlic Clove – Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
- Low-Sodium Chicken Stock – If you want to control how much salt is in the dish use low-sodium stock or bouillion cubes.
- Frozen Ravioli – I like to use Giovanni Rana brand four cheese ravioli, but any fresh or frozen ravioli can be used, in any flavor you like.
- Diced Tomatoes – I prefer Cento San Marzano brand, but you can use any brand you like.
- Parmesan Cheese – Be sure to use a good quality Parmesan for this dish. I like to shred my own from a block of cheese, but you can use a pre-shredded version. Just don’t use the crumbled kind in the green can.
- Baby Spinach – I like to use tender baby spinach so it’s not so tough with big stems.
- Salt – The chicken stock will add some salt, so be sure to try the dish before adding more.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
Helpful Tips
- Avoid stirring the ravioli too vigorously after adding them to the pot to prevent breaking them.
- Grate Parmesan cheese just before adding it to the sauce for the best flavor.
- Add baby spinach after pressure cooking to prevent overcooking; residual heat will wilt the leaves.
- Use the chicken stock to deglaze the pot after sautéing to incorporate the flavorful browned bits from the bottom.
- If you want a thicker sauce, you can replace the canned tomatoes with tomato sauce or a jar of marinara sauce.
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Instant Pot Ravioli With Tomato Sauce
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) cooking oil
- 1/2 pound (227 g) ground Italian sausage
- 1/4 cup (40 g) onion chopped
- 1 garlic clove minced
- 1 teaspoon (2 g) Italian seasoning
- 1/4 teaspoon (1.5 g) salt
- 1/2 cup (118 ml) low sodium chicken stock warmed
- 10 ounce (284 g) bag ravioli
- 1 cup (149 g) diced tomatoes
- 1/2 cup (50 g) Parmesan cheese freshly grated
- 2 cups (60 g) baby spinach
Instructions
- Turn the Instant Pot on saute mode. Add the cooking oil to the pot. When it gets hot, add the onions. Saute for 3 minutes.
- Add the ground Italian sausage to the pot and break it up with a spatula while cooking. Saute until it’s cooked and browned, about 5 minutes.
- Add the garlic and cook for 30 seconds. Turn off saute mode.
- Add the seasoning and salt. Stir it into the sausage mixture.
- Stir in the chicken stock and deglaze the bottom of the pan.
- Layer the ravioli over the top in a single layer. Don’t stir.
- Add the diced tomatoes evenly on top of the ravioli. Again, don’t stir.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 0 minutes (1 minute if the ravioli is frozen). When done, immediately release the pressure. Remove the lid and stir.
- It will be a bit liquidy. That’s how it should be.
- Add the spinach to the pot, stir, and allow to wilt for a few minutes. Then add the Parmesan cheese to the pot. Stir to combine.
- Allow the ravioli to rest for 5 minutes before serving.
Nutrition
What Type of Ravioli to Use
There are so many different brands of fresh and frozen ravioli to choose from. Any of them will work in the Instant Pot, so go with what you like best.
I personally like to use Giovanni Rana ravioli because they are sturdy and toothsome, just how I like ravioli. You can get them in many different fillings. I like the 4 cheese or mozzarella version best.
You can use fresh or frozen ravioli. The difference will be just to add 1 minute to the cook time for frozen. So it’s zero minutes for fresh and 1 minute for frozen.
How to Store
Fridge: To store the ravioli in the fridge, allow it to cool slightly, then transfer it into airtight containers. Label the containers with the date and consume the leftovers within 3-4 days.
Freezer: Let it cool completely, portion it into airtight containers with some space for expansion, and label it with the date. Frozen leftovers can be stored for a few months; when ready to eat, thaw in the refrigerator before reheating.
How to Reheat
Microwave: Place the desired portion in a microwave-safe container and cover with a microwave-safe lid or microwave-safe plastic wrap. Reheat in 1-minute increments, stirring occasionally, until heated through.
Stovetop: Transfer the leftovers to a saucepan and warm over medium-low heat. Add a splash of chicken stock or water to help maintain the sauce’s consistency, and stir occasionally until heated thoroughly.
Oven: Preheat the oven to around 350°F. Place the leftovers in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes or until warmed throughout.
Instant Pot: Reheat using the Instant Pot by using the “Sauté” function on low heat. Stir occasionally until the leftovers are heated through.
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
Hi – recipe says to cook for 0 minutes? Can you publish a correction?
Hi Marcie. It is correct at zero minutes. You Instant Pot will allow you to set it to zero, which means it will come up to pressure and then immediately start to release pressure.
Loved it! Used frozen Tortellini instead of Ravioli. Cooked 2 minutes. Turned out perfect. Thanks for this one.
That sounds like a great substitution.
Great recipe! I doubled the sausage, but otherwise followed the recipe. So tasty and so easy.
Happy to hear that Joan!