Roasted on one sheet pan and packed with fall goodness, this sheet pan ravioli is baked alongside tender sausage and apples in a sweet maple mustard sauce.
As promised, I’ve got all the easy fall dinners on their way to your table! There’s nothing a good sheet pan dinner can’t do and this one really does have it all.
As if ravioli could get any better all on its own, turns out it’s absolutely dynamite roasted alongside salty sausage slices and sweet apples.
Even snuck a little green goodness in there too so really we’re hitting all our dinner goals today.
While I love this recipe exactly the way it is with the pairing of ravioli, apples, sausage, and kale, it’s also an easy one to change up depending on what you have in the house! Keep reading for all my suggestions.
This Ravioli features…
- Tender cheese-filled ravioli baked alongside apples and sausage slices
- A sweet and tangy rosemary mustard maple sauce
- Fresh chopped kale leaves
- Ready in 35 minutes and baked all on one sheet pan
Making the Ravioli
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Ravioli
- Apples
- Sausage
- Yellow onion
- Unsalted butter
- Garlic
- Rosemary
- Dijon mustard
- Maple syrup
- Kale
Choosing Your Sausage
I love using a lighter less-greasy sausage such as chicken or turkey, but this dish will work great with a variety of sausage types! Kielbasa is one of my other go-to’s when I don’t have chicken or turkey sausage on hand.
I recommend buying fully-cooked sausage links and cutting them 1/2-inch thick circles for best results in this recipe.
Tips for Perfect Sheet Pan Ravioli
- Par-cook ravioli – boil the ravioli for just a few minutes in salted boiling water to soften them to al dente before roasting.
- Cut apples and sausage in uniform slices – aim for 1/2-inch thick slices so they cook evenly.
- Use fresh garlic and rosemary – these fresh aromatic ingredients add incredible flavor to the dish!
- Roast on a large sheet pan – this will ensure that all the ingredients can roast in a single layer and cook evenly.
- Add kale after roasting – massage the kale a bit to tenderize and fold into the ravioli after roasting. Adding the kale after roasting will prevent it from becoming dry and crispy in the oven.
Recipe Variations
Try these ideas for a different twist on this ravioli.
- Top with cheese – grate a little Parmesan or asiago over ingredients after roasting.
- Use spinach – replace the fresh kale with baby spinach.
- Try another protein – replace the sausage slices with cubed boneless chicken thighs or breasts. Be aware that cook time may vary.
- Add veggies – try roasting cubed butternut squash or sweet potatoes alongside ravioli. Be aware that cook time may vary.
Serving Suggestions
This ravioli is great all on its own but also pairs nicely alongside garlic bread, a big salad, or roasted veggies. Leftovers also reheat great the next day for lunch!
It really does taste like a pan full of pure fall between the tender apple slices and all that garlicky rosemary maple sauce that gets drizzled over top.
Ravioli just can’t get any better than this!
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More sheet pan dinners to add to your weeknight menu!
Sheet Pan Ravioli with Sausage and Apples
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Ingredients
- 20 oz cheese-filled ravioli
- 3 medium apples, peeled, cored, and sliced into 1/2-inch slices
- 8 oz sausage links, sliced into 1/2-inch slices
- 1 medium yellow onion, finely diced
- Salt and pepper to taste
- 3 tablespoons unsalted butter, melted
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1-1/2 cups firmly-packed kale, massaged with fingers until tender
Instructions
- Preheat oven to 400F and grease a large sheet pan. Boil ravioli in salted boiling water according to package instructions until al dente. Drain ravioli and rinse in cold water to cool.
- Pat ravioli dry and arrange on prepared sheet pan with apples, sausage, and onion. Season with salt and pepper to taste.
- In a small bowl, mix butter, garlic, rosemary, mustard, and maple syrup. Season with salt and pepper to taste and drizzle over ravioli and other ingredients on sheet pan.
- Bake ravioli at 400F 20-25 minutes until lightly browned and apples are tender. Fold kale into sheet pan ingredients until evenly coated and tender. Serve warm and enjoy!
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