Sheet-Pan Ravioli With Burst Tomatoes

By Hetty Lui McKinnon

Published August 28, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(1,042)
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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

82 grams carbs; 219 milligrams cholesterol; 1194 calories; 31 grams monosaturated fat; 4 grams polyunsaturated fat; 24 grams saturated fat; 64 grams fat; 2 grams trans fat; 4 grams fiber; 982 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

  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

5 out of 5
1,042 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!

Daniel Barwick

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.

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!

Susan

We were home for lunch and wanted to cook something. We had some frozen tortellini, so we substituted that and it worked great! Yes, the tortellini was crispy - I think that’s somewhat the point - it’s not meant to be the same as boiled pasta. We loved it and will make it again.

Vanessa vdK

A wonderfully easy recipe for when you are tired and contemplate settling for a sandwich rather than cooking. I added strips of aubergine, carrot and zucchini to the tray which took just five minutes. Used parchment paper to line the tray making clean up so easy. Such a delicious tray bake!

Vanessa vdK

PS To prevent the pasta drying out I covered the tray to start with, with foil. This prevented it drying out.

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