Description
This Sheet-Pan Ravioli with Burst Tomatoes is a quick and delicious oven-roasted meal that combines tender, crispy ravioli with juicy, roasted tomatoes infused with garlic and olive oil. Finished with fragrant basil and sharp pecorino cheese, it’s a perfect one-pan dinner bursting with vibrant flavors.
Ingredients
Scale
Tomato and Seasoning
- 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
Ravioli
- 24 ounces frozen or refrigerated ravioli (no need to thaw frozen variety)
Toppings
- Grated pecorino cheese, for serving
- Handful of fresh basil leaves, for serving
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) to get it ready for roasting the ingredients. This high heat helps the tomatoes burst and the ravioli to crisp up.
- Combine tomatoes and garlic: On a large rimmed sheet pan, place the mixed tomatoes and thinly sliced garlic. Drizzle with the extra-virgin olive oil, then season with salt and pepper. Toss everything together until well coated.
- Add ravioli to pan: Add the frozen or refrigerated ravioli directly to the sheet pan with the tomatoes and garlic. Toss gently so the ravioli is evenly coated with oil and seasoning.
- First roast: Place the sheet pan in the preheated oven and roast for 20 minutes. This allows the tomatoes to start bursting and the ravioli to begin cooking.
- Toss and continue roasting: Remove the pan carefully from the oven. Using a flat spatula, gently lift and toss the ravioli and tomatoes to mix and promote even cooking. Return the pan to the oven and roast for an additional 5 to 10 minutes, until the ravioli edges are crispy and the tomatoes have collapsed into a juicy, saucy texture.
- Finish and serve: Take the sheet pan out of the oven one last time and gently stir to combine everything. Adjust seasoning with salt and plenty of freshly ground black pepper. Sprinkle grated pecorino cheese over the top and scatter fresh basil leaves. Serve immediately for best texture and flavor.
Notes
- Use a variety of tomatoes to add depth of flavor and texture to the dish.
- The ravioli can be frozen or refrigerated; no thawing needed before cooking.
- Be careful when tossing ravioli in the pan to avoid breaking or tearing them.
- Grated pecorino adds a salty, slightly tangy complement but other hard cheeses like Parmesan can be substituted.
- Serve immediately to enjoy crispy ravioli edges before they soften.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: sheet-pan ravioli, roasted tomatoes, quick Italian dinner, oven-roasted pasta, easy vegetarian meal
