Name: Sheet-Pan Ravioli With Burst Tomatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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; Salt and freshly ground black pepper, to taste; 24 ounces frozen or refrigerated ravioli (no need to thaw frozen variety); Grated pecorino cheese, for serving; Handful of fresh basil leaves, for serving

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Introduction

Sheet-pan ravioli with burst tomatoes is a simple, flavorful dish that combines crispy ravioli with juicy roasted tomatoes. It’s a quick weeknight meal that feels fresh and comforting, perfect when you want minimal fuss but maximum taste.

The image shows a white rectangular baking dish filled with ravioli and a mix of red, yellow, and green roasted cherry tomatoes, garnished with fresh green basil leaves; next to it, a white round plate holds three ravioli pieces topped with more roasted tomatoes, fresh basil leaves, and grated cheese, with a fork resting on the plate. The ravioli are golden and slightly glossy from sauce, the tomatoes are blistered and shiny, and the basil leaves are fresh and bright green. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 frozen variety)
Salt and pepper, to taste
Grated pecorino, for serving
Handful basil leaves, for serving

Instructions

Step 1: Preheat the oven to 450 degrees Fahrenheit.
Step 2: On a rimmed sheet pan, combine the tomatoes, sliced garlic, and olive oil. Season with salt and pepper, then toss everything together to coat evenly.
Step 3: Add the ravioli to the pan and toss again to coat them well with the tomato and oil mixture. Spread everything out in a single layer and place the pan in the oven. Roast for 20 minutes.
Step 4: Remove the sheet pan from the oven. Using a flat spatula, carefully lift and gently toss the ravioli and tomatoes to turn them. Return the pan to the oven and continue roasting until the ravioli become crispy around the edges and the tomatoes have collapsed, about 5 to 10 more minutes.
Step 5: Take the pan out of the oven and gently stir to combine all the ingredients. Adjust seasoning with salt and plenty of freshly ground pepper.
Step 6: Sprinkle generously with grated pecorino and scatter basil leaves on top. Serve immediately for the best flavor and texture.

Tips & Variations

Use a mix of tomato varieties to add depth of flavor and color to the dish.
For extra crispiness, spread the ravioli in a single layer without overcrowding the pan.
Swap pecorino for Parmesan or a milder cheese if preferred.
Add a pinch of red pepper flakes before roasting to introduce a subtle heat.

Storage

Store any 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 crispness, or warm in the oven at 350 degrees Fahrenheit until heated through. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white baking dish filled with golden-brown ravioli topped with colorful roasted cherry tomatoes in red, yellow, and orange shades, scattered with fresh green basil leaves. Next to the dish, there is a white plate with three ravioli pieces arranged in a triangle, each ravioli glowing with a light coating of sauce. On top of the ravioli are a few cherry tomatoes and basil leaves. The edges of the ravioli have a crinkled texture, and a silver fork rests on the right side of the plate. The whole scene is set on a white marbled textured surface, giving a clean and bright feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli instead of frozen or refrigerated?

Yes, fresh ravioli works well in this recipe. Just reduce the roasting time slightly to avoid overcooking, checking for doneness around 10 to 15 minutes in the oven.

What type of ravioli works best for this dish?

Cheese-filled or vegetable-filled ravioli are great choices. Choose ravioli sturdy enough to hold their shape during roasting, avoiding very delicate or thin-skinned varieties that might break apart.