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(342)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
342 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Wisconsin Cheesehead

My ravioli burned, but it was unique and different with jammy tomatoes. I would run the tomatoes in first for 5 minutes, then add the refrigerated ravioli.

rock hard ravioli

This was awful. Rock hard, practically burnt ravioli with completely dried-out insides. I followed the instructions, 20 min at 450 degrees, and then kept on the conservative side and only did 5 more minutes after tossing. Nothing was sticking to the pan so I'm sure I used enough oil. Really disappointing! Threw away the leftover ravioli (but kept the burst tomatoes to eat on toast tomorrow morning).

Excellent!

After reading comments I cooked at 425 for 20 min, then tossed and cooked for another 5-6. I had frozen butternut squash ravioli and added sliced jalapeño chicken sausage and it came out great. I think the key(s) here are enough olive oil and jammy tomatoes to make enough liquid so the ravioli don’t dry out. Make sure they are nestled and if you’re using fresh rav you may want to add a little water to start.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.