Sheet-Pan Ravioli With Burst Tomatoes Recipe
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.
- 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
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
- Preheat the oven: Heat your oven to 450 degrees Fahrenheit to prepare for roasting the ingredients.
- 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.
- 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.
- 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.
- 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
