Sheet-Pan Ravioli With Burst Tomatoes

Sheet-Pan Ravioli With Burst Tomatoes

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.

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

Heat the oven to 450 degrees.

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.

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.

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.

TIP: 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.