Sheet-Pan Ravioli With Burst Tomatoes

By Hetty Lui McKinnon

Published Aug. 29, 2025

Sheet-Pan Ravioli With Burst Tomatoes
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(731)
Comments
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Transform store-bought ravioli and a mélange of tomatoes into this low-effort, high-reward sheet pan dinner. Roasting the ravioli at high heat gives the pasta pockets crispy edges and delivers bursting tomatoes that collapse into a rich, tangy sauce. Use whatever tomatoes you have on hand: Small cherry, Sungolds or grape varieties can be left whole, while larger ones like beefsteak or Roma can be cut into irregular chunks to help them fall apart. The ravioli and tomatoes are finished off with grated pecorino and lots of black pepper, reminiscent of cacio e pepe.

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Ingredients

Yield:4 servings
  • 2pounds mixed tomatoes, such as cherry, grape, Roma or beefsteak, cut into irregular shapes
  • 4garlic cloves, thinly sliced
  • ¼cup extra-virgin olive oil
  • 24ounces frozen or refrigerated ravioli (no need to thaw frozen variety)
  • Salt and pepper
  • Grated pecorino, for serving
  • Handful basil leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1194 calories; 64 grams fat; 24 grams saturated fat; 2 grams trans fat; 31 grams monounsaturated fat; 4 grams polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 71 grams protein; 982 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees.

  2. Step 2

    Place the tomatoes, garlic and olive oil on a rimmed sheet pan, season with salt and pepper, and toss to combine. Add the ravioli and toss to coat them well. Place in the oven and roast for 20 minutes.

  3. Step 3

    Remove the sheet pan from the oven and using a flat spatula (a flexible fish spatula works well here), carefully lift the ravioli and tomatoes and gently toss. Return to the oven and cook until the ravioli is crispy around the edges and the tomatoes have collapsed, another 5 to 10 minutes.

  4. Step 4

    When ready, remove from the oven and gently stir to combine. Season with salt and lots of pepper, and top with the grated pecorino. Top with basil leaves and serve immediately.

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Ratings

4 out of 5
731 user ratings
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Comments

GG on Mass

Really good as written. I used a cheese and spinach ravioli, which went well with the tomatoes. It was like a crispy lasagna, where everyone gets a corner piece. This would also be good with some sausage thrown in. I always tend to go heavy on the garlic and throw red chili flakes into everything and that worked well here!

dinner tonight!

Very good and agree with the use of parchment, which allowed me to hold one end up and spatula and turn the ingredients as they cooked. Also added leftover corn cut off the cob and two handfuls of spinach to warm and wilt in the last 10 minutes. It is a nice recipe as is but you can also add your favorites, too!

Scoobycat

This was wonderful! I cooked mine at 430 degrees instead of 450 and placed a sheet of parchment paper down on the baking sheet. Also - no fresh basil, unfortunately. Other than that - I followed the recipe and will now add this to our rotation.

JM Hazel

Tried twice at lower heat, 400 and 425. Couldn’t get veggies to cook (added zucchini) without ravioli overcooking & getting tough or crisp. Will return to boiling ravioli on stove, and roasting veggies in the oven for a nice pour-over.

Atscharf

Shortened the cooking time as recommended and added mushrooms and spinach. I cooked the tomatoes and mushrooms for ten minutes first and added the spinach at the end. I used Ripi brand frozen ravioli, chicken Parmesan flavor, which was fantastic!

Susan

Use a bowl to mix ingredients--add sausage, spinach, etc. Lower heat to 425. Use frozen ravioli (if fresh, boil first--then add after tomatoes are roasted; 15-20 minutes. add fresh basil at end. )

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