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; Handful basil leaves, for serving; 1/4 cup extra-virgin olive oil; Salt and pepper, to taste; 24 ounces frozen or refrigerated ravioli (no need to thaw frozen variety); Grated pecorino, for serving

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Introduction

This sheet-pan ravioli with burst tomatoes is an effortless and flavorful weeknight dinner. Combining tender roasted ravioli with juicy, caramelized tomatoes, it’s a comforting dish that comes together in just one pan. Perfect for busy cooks seeking a delicious, fuss-free meal.

Sheet-Pan Ravioli With Burst Tomatoes Recipe - Recipe Image

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 of basil leaves, for serving

Instructions

Step 1: Preheat your 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 sheet pan and toss again to coat them well with the tomatoes and oil.
Step 4: Place the sheet pan in the oven and roast for 20 minutes.
Step 5: Remove the pan and, using a flat spatula, carefully lift and gently toss the ravioli and tomatoes. 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.
Step 6: Take the pan out of the oven, give everything a gentle stir, and adjust the seasoning with salt and plenty of pepper.
Step 7: Sprinkle the grated pecorino over the top, garnish with fresh basil leaves, and serve immediately.

Tips & Variations

Use a mix of tomato varieties for depth of flavor and interesting texture.
Swap pecorino for parmesan if preferred or for a milder taste.
Try adding a pinch of red pepper flakes before roasting for a touch of heat.
If you want extra crispiness, broil the ravioli for the last 2 minutes, watching carefully.

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 retain the ravioli’s crisp edges and to warm the tomatoes without making them mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli for this recipe?

Yes, fresh ravioli works well too. Just reduce the initial roasting time to about 10 to 15 minutes since fresh pasta cooks faster than frozen.

What types of ravioli are best for roasting on a sheet pan?

Ravioli with sturdy fillings like cheese, mushroom, or meat hold up best to roasting. Delicate fillings may be more prone to breaking, so handle gently when tossing the pan.