Toasted Ravioli
Tender ravioli, brushed with olive oil and toasted under a blanket of parmesan and mozzarella cheeses. Dunk the chewy-crisp squares in warm marinara sauce and you’ll never eat ravioli the traditional way again.
This is one of my favorite ways to serve ravioli! It’s great for a busy weeknight meal, but it also makes an excellent party appetizer. Plus, toasting the ravioli truly catapults the pasta from a mushy cheese pocket, to a toasty, caramelized square of joy.
What kind of ravioli should you use? I used cheese ravioli, but you can use your favorite flavor! Mushroom, beef, spinach – anything goes!
I highly encourage you to make my homemade marinara sauce! My homemade sauce is super simple to prepare, made with pantry staples, and ready in minutes. And even though it’s quick and easy, it’s herby, savory, and comforting, and tastes like it’s been simmering for hours.
This is the ultimate sheet pan dinner! After a quick boil, the ravioli are spread out on a baking sheet, brushed with olive oil, and topped with cheese. You can whip up the marinara sauce while the pasta cooks to perfection (or you can use store-bought marinara). Serve steamed or roasted veggies on the side (I served broccolini) and dinner is complete!
How much ravioli do you need? This recipe calls for 16 to 22 ounces of ravioli because the refrigerated/frozen variety is typically sold in 10-, 20-, and 22-ounce packages. The shelf-stable variety is usually sold in 16-ounce packages. You can use fresh, frozen, or shelf-stable for this recipe (I used the refrigerated variety).
Toasted Ravioli
Ingredients
- 16 ounces ravioli of choice
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups marinara sauce of choice, or my homemade marinara sauce below, warmed
For the Marinara Sauce
- 14 ounce can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
- Cook the ravioli according to the package directions. Drain and transfer the ravioli to the prepared pan. Spread out in a single layer (as much as possible). Brush the ravioli with the olive oil and season with black pepper.
- Sprinkle the top with the parmesan cheese, and then the mozzarella cheese.
- Bake for 5 to 10 minutes, until the ravioli is golden brown and toasted and the cheese melts
- Serve with warm marinara sauce on the side for dipping.
For the Marinara Sauce
- Combine all the sauce ingredients in a medium saucepan and set the pan over medium heat. Bring to a simmer. Reduce the heat to low and simmer for 10 to 15 minutes.