Sheet-Pan Ravioli With Burst Tomatoes
Published Aug. 29, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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!
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!
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.
I made this tonight. It's great, though I used it as a jumping off point. I used portobello stuffed raviolis and added ground beef, and a can of Herdez salsa, as well as a can of organic diced fire roasted tomatoes as I only had one box of cherry tomatoes which I had halved. There are so many variations that could be done with this. I want to thank you for this very simple and adaptable recipe !
Delicious! My ravioli were small so I cooked at 450 for 15 minutes then added basil pesto (cause that’s what I had w basil in it!)when I flipped and stirred it up. Then it was done 3 minutes later. Scattered a bit of sliced scallions and grated cheese on the top. The tomato sauced up beautifully. Everyone loved it.
20 minutes in the oven at 450 was way too long. I took the pan out of the oven after about 12 minutes and the tomatoes were mushy and some of the ravioli were slightly burned. It still tasted okay so I would make it again with a lower temperature and less time in the oven. I didn't have fresh basil so I added some mint leaves. If you want to cut back on the calories use less olive oil and pecorino.