Sheet-Pan Ravioli With Burst Tomatoes Recipe

Introduction

This sheet-pan ravioli with burst tomatoes is a simple, flavorful meal that comes together quickly with minimal cleanup. Roasting the tomatoes and ravioli creates a delightful mix of crispy textures and rich, juicy flavors perfect for a weeknight dinner.

Ingredients

• 2 pounds mixed tomatoes (such as cherry, grape, Roma, or beefsteak), cut into irregular shapes
• 4 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 24 ounces frozen or refrigerated ravioli (no need to thaw if frozen)
• Salt and pepper, to taste
• Grated pecorino, for serving
• Handful of basil leaves, for serving

Instructions

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: On a rimmed sheet pan, combine the tomatoes, garlic slices, and olive oil. Season with salt and pepper, then toss well to coat everything evenly.
3. Step 3: Add the ravioli to the pan and toss again to coat the pasta with the tomato and oil mixture. Spread everything out evenly on the pan.
4. Step 4: Roast in the oven for 20 minutes.
5. Step 5: Carefully remove the pan from the oven. Using a flat spatula, gently lift and toss the ravioli and tomatoes to combine.
6. Step 6: Return the pan to the oven and continue cooking until the ravioli edges are crispy and the tomatoes have collapsed, about 5 to 10 more minutes.
7. Step 7: Remove the pan again, stir gently, and adjust seasoning with additional salt and plenty of fresh black pepper.
8. Step 8: Sprinkle with grated pecorino cheese and top with fresh basil leaves. Serve immediately.

Tips & Variations

• Use a variety of tomatoes for a mix of textures and flavors.
• For extra heat, sprinkle red pepper flakes over the dish before roasting.
• Try different fillings for your ravioli like cheese, mushroom, or butternut squash to change up the flavor.
• If you prefer a saucier dish, add a splash of white wine or vegetable broth before the second roasting phase.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain the ravioli’s crispy edges, or warm in the oven at 350°F until heated through. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli instead of frozen or refrigerated?

Yes, fresh ravioli works well and may cook slightly faster. Keep an eye on it during roasting to prevent overcooking.

What if I don’t have pecorino cheese?

Parmesan or another hard Italian cheese can be used as a substitute. It will still add a wonderful salty finish to the dish.

Sheet-Pan Ravioli With Burst Tomatoes Recipe

Print Recipe

★★★★★

4.4 from 101 reviews

This vibrant and easy sheet-pan ravioli dish combines a medley of mixed tomatoes roasted to bursting perfection with garlic and olive oil, perfectly cooked ravioli that get crispy edges, and a generous topping of grated pecorino and fresh basil leaves. It offers a quick, satisfying meal that requires minimal cleanup.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 2 pounds mixed tomatoes, such as cherry, grape, Roma or beefsteak, cut into irregular shapes
• 4 garlic cloves, thinly sliced
• Handful basil leaves, for serving

Pantry

• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Dairy

• Grated pecorino, for serving

Pasta

• 24 ounces frozen or refrigerated ravioli (no need to thaw frozen variety)

Instructions

1. Preheat the oven: Heat your oven to 450 degrees Fahrenheit to prepare for roasting the ingredients.
2. Prepare the sheet pan: Place the cut tomatoes, thinly sliced garlic, and olive oil on a rimmed sheet pan. Season with salt and pepper and toss everything to combine well.
3. Add ravioli and roast: Add the ravioli to the sheet pan and toss again to coat them evenly in the oil and seasonings. Place the sheet pan in the oven and roast for 20 minutes.
4. Toss and continue roasting: Remove the pan carefully from the oven. Using a flexible spatula, gently lift and toss the ravioli and tomatoes to mix and redistribute heat. Return the pan to the oven and roast until the ravioli edges are crispy and the tomatoes have collapsed, about 5 to 10 more minutes.
5. Finish and serve: Remove the sheet pan from the oven. Stir gently to combine everything, then season with additional salt and a generous amount of freshly ground black pepper. Top the dish with grated pecorino cheese and fresh basil leaves. Serve immediately for the best flavor and texture.

Notes

• Using a mix of tomato types adds complexity and juiciness to the dish.
• Frozen ravioli can be used straight from the freezer without thawing.
• Be gentle when tossing the ravioli after the initial roast to avoid breaking them apart.
• For a vegetarian option, ensure the ravioli and pecorino cheese are free from animal rennet.
• This dish is best served immediately to enjoy the crispy ravioli edges and fresh basil flavor.

Keywords: sheet-pan ravioli, roasted tomatoes, baked ravioli, Italian recipe, easy dinner, vegetarian pasta