Sheet-Pan Ravioli With Burst Tomatoes Recipe

Introduction

This sheet-pan ravioli with burst tomatoes is a quick and delicious weeknight dish that combines crispy ravioli with juicy, roasted tomatoes. It’s effortless to prepare and full of vibrant flavors, making it perfect for a comforting meal in under an hour.

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 the oven to 450 degrees Fahrenheit.
2. Step 2: On a rimmed sheet pan, combine the tomatoes, garlic slices, and olive oil. Season with salt and pepper, then toss everything to coat evenly.
3. Step 3: Add the ravioli to the pan and toss again to coat them well with the olive oil and tomato juices.
4. Step 4: Place the sheet pan in the oven and roast for 20 minutes.
5. Step 5: Remove the pan from the oven. Using a flat spatula, carefully lift and gently toss the ravioli and tomatoes to mix.
6. Step 6: Return the pan to the oven and roast for another 5 to 10 minutes, until the ravioli edges are crispy and the tomatoes have collapsed.
7. Step 7: Take the pan out of the oven, gently stir to combine, then season with additional salt and plenty of pepper.
8. Step 8: Sprinkle with grated pecorino cheese and top with fresh basil leaves. Serve immediately for best flavor and texture.

Tips & Variations

• Use a mix of tomato varieties for more complex flavor and a colorful presentation.
• Try substituting pecorino with Parmesan if preferred or for a milder cheese option.
• For added heat, sprinkle red pepper flakes over the dish before roasting.
• If you want extra crispiness, finish under the broiler for 1–2 minutes, watching carefully to prevent burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain the ravioli’s crisp texture. Avoid microwaving as it can make the ravioli soggy.

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 can be used and will cook slightly faster. Monitor closely during roasting to avoid overcooking.

Do I need to thaw frozen ravioli before cooking?

No, frozen ravioli can be added directly to the sheet pan without thawing. Just adjust the cooking time if needed to ensure they cook through.

Sheet-Pan Ravioli With Burst Tomatoes Recipe

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★★★★★

5 from 135 reviews

This Sheet-Pan Ravioli with Burst Tomatoes is a simple, vibrant one-pan meal featuring crispy ravioli roasted alongside a medley of juicy tomatoes and garlic, finished with fragrant basil and salty pecorino cheese. Perfect for a quick and flavorful dinner, the recipe highlights the fresh sweetness of mixed tomatoes and the satisfying texture of golden-edged ravioli with minimal effort.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

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

Refrigerated/Frozen

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

Dairy

• Grated pecorino cheese, for serving

Instructions

1. Preheat the Oven: Set your oven to 450 degrees Fahrenheit to ensure it reaches the ideal temperature for roasting the tomatoes and ravioli evenly, which will help develop rich flavors and a crispy texture.
2. Prepare the Sheet Pan: On a rimmed sheet pan, combine the mixed tomatoes, thinly sliced garlic, and extra-virgin olive oil. Season this mixture generously with salt and pepper, then toss well to coat all ingredients evenly.
3. Add and Toss Ravioli: Add the frozen or refrigerated ravioli directly onto the tomato mixture on the sheet pan. Toss everything again gently, making sure the ravioli are coated with olive oil and mingled with the tomatoes and garlic.
4. Initial Roasting: Place the sheet pan in the preheated oven and roast for 20 minutes. This allows the tomatoes to start bursting and the ravioli to cook through while softening nicely.
5. Toss Midway: Remove the sheet pan carefully from the oven. Using a flat spatula, gently lift and toss the ravioli and tomato mixture to ensure even cooking and prevent sticking, handling delicately to keep the tomatoes from completely breaking down.
6. Final Roasting: Return the sheet pan to the oven and roast for an additional 5 to 10 minutes. This step crisps the ravioli edges beautifully and fully collapses the tomatoes to create a luscious sauce.
7. Season and Serve: Once roasted, remove the sheet pan from the oven. Gently stir the ravioli and burst tomatoes to combine. Adjust seasoning with additional salt and a generous amount of freshly ground black pepper. Scatter grated pecorino cheese and fresh basil leaves over the top. Serve immediately for the best flavor and texture.

Notes

• Use mixed varieties of tomatoes to add a combination of sweetness, acidity, and texture.
• Frozen ravioli can be cooked straight from the freezer; no need to thaw, which saves time.
• Use a rimmed sheet pan to prevent juices from spilling and to allow even roasting.
• If pecorino cheese is unavailable, parmesan can be substituted.
• For a spicier kick, add red pepper flakes when seasoning.
• Fresh basil should be added just before serving to maintain its bright flavor and color.

Keywords: sheet pan, ravioli, burst tomatoes, roasted ravioli, Italian dinner, easy pasta recipe, one-pan meal