Are you ready to elevate your weeknight dinners with a dish that’s as simple as it is delicious? Introducing the Sheet Pan Pesto Ravioli—a culinary delight that transforms ordinary ingredients into an extraordinary meal! With just 30 minutes from prep to plate, this Italian-inspired recipe is perfect for busy evenings or when you want to impress guests without spending hours in the kitchen. Imagine crispy ravioli coated in vibrant pesto, bursting cherry tomatoes, and gooey melted cheese, all baked to perfection on a single sheet pan. Trust us, your taste buds will thank you for this irresistible combination!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package (16 oz) refrigerated ravioli
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with olive oil to prevent sticking.
- Remove the refrigerated ravioli from its package and pat dry with paper towels to ensure even coating and better browning.
- Spread the ravioli evenly across the sheet pan in a single layer, ensuring they are not overcrowded to allow proper roasting.
- Drizzle the pesto sauce over the ravioli, using a spatula or brush to coat each piece thoroughly and evenly.
- Scatter the halved cherry tomatoes around and between the ravioli, distributing them uniformly across the sheet pan.
- Sprinkle shredded mozzarella cheese over the ravioli and tomatoes, covering the surface generously.
- Dust the top with grated Parmesan cheese, adding a light sprinkle of salt and freshly ground black pepper to enhance the flavors.
- Place the sheet pan in the preheated oven and bake for 18-20 minutes, or until the ravioli edges are crispy and the cheese is melted and slightly golden.
- Remove from the oven and let rest for 2-3 minutes to allow the cheese to set and cool slightly.
- Serve hot directly from the sheet pan, garnishing with fresh basil leaves or additional Parmesan cheese if desired.
Tips
- Choose Fresh Ingredients: For the best flavor, opt for high-quality, fresh pesto and ripe cherry tomatoes. The freshness will elevate the entire dish!
- Don’t Overcrowd the Pan: Spread the ravioli in a single layer on the sheet pan. Overcrowding can lead to steaming instead of roasting, preventing that delightful crispiness.
- Pat Dry the Ravioli: Make sure to pat the refrigerated ravioli dry with paper towels before baking. This helps achieve a better texture and allows the pesto to adhere nicely.
- Experiment with Cheese: While mozzarella is a classic choice, feel free to mix in other cheeses like fontina or gouda for a unique twist on flavor.
- Add Fresh Herbs: For an extra burst of flavor, toss in some fresh basil or parsley before serving. It adds a lovely aroma and enhances the dish’s visual appeal.
- Serve with a Salad: Pair your Sheet Pan Pesto Ravioli with a simple green salad for a complete meal. The freshness of the salad complements the richness of the ravioli beautifully.
- Leftovers? No Problem!: If you have any leftovers, store them in an airtight container in the fridge. They can be reheated in the oven for a quick lunch or dinner!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 85mg
