Sheet-Pan Ravioli With Burst Tomatoes
Published August 28, 2025
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds mixed tomatoes, such as cherry, grape, Roma or beefsteak, cut into irregular shapes
4 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil
24 ounces frozen or refrigerated ravioli (no need to thaw frozen variety)
Salt and pepper
Grated pecorino, for serving
Handful basil leaves, for serving
Nutritional analysis per serving (4 servings)
82 grams carbs; 219 milligrams cholesterol; 1194 calories; 31 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams saturated fat; 64 grams fat; 2 grams trans fat; 4 grams fiber; 983 milligrams sodium; 71 grams protein; 2 grams sugar
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
- Step 1
Heat the oven to 450 degrees.
- 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.
- 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.
- 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.
Private Notes
Comments
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!
The flavor-to-effort ratio of this recipe is off the charts. A couple of suggestions: 1. Parchment paper makes the flavor-to-clean up recipe off the charts as well. 2. I add three sliced shallots. 3. With shallots and some of the tomatoes cut, you will end up with some absolutely lovely drippings in the pan. Drizzle them over each serving before adding the basil and pecorino. 4. Reduce cookiing time, and end each phase when the exposed sides of the ravioli are beautifully browned.
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!
Epic fail! After 20 min on a lower temp the ravioli were burnt and hard as rocks. I salvaged the tomatoes for the box pasta I had to cook for dinner.
I had the same problem some others had: dry, hard, crisp, chewy ravioli. Having to cook the pasta separately undercuts the purpose of this recipe. I think it could work if: -Start cooking the tomatoes before the ravioli. Reduce overall cooking time of ravioli.* -Maybe add a small bowl of water to the oven to add some moisture and/or cover the sheet pan (foil?) part of the time to retain moisture? *I'm at a high elevation and I put sheet pan in before oven reached 450 and it still overcooked .
Hate to buck the trend of good reviews but this was just raw, crunchy (in a bad way) underseasoned ravioli. What a waste of beautiful ingredients. I cooked it exactly as described with the exception of adding some spinach towards the end. The spinach actually added a bit more moisture but still no good.