Sheet-Pan Ravioli With Burst Tomatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
