This sheet pan ravioli recipe is made with a variety of vegetables and topped with pesto for a flavorful yet simple meal. This will be a weekday dinner favorite!

ravioli sheet pan
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

I love sheet pan meals and lately and this one is a great way to use up leftover produce. This works with any kind of packaged ravioli, whether vacuum-packed or frozen. I like the kind from Trader Joe’s and the Buitoni brand is great, too! Looking for other ways to use frozen ravioli? Try this ravioli skillet or ravioli soup!

Ingredients & Substitutions

  • Ravioli– You can use fresh, refrigerated, or frozen Ravioli. I used cheese ravioli but you can use mushroom or other types of ravioli if you prefer.
  • Cauliflower- I love the flavor of roasted cauliflower but feel free to substitute with green beans or broccoli.
  • Bell pepper– I used a red bell pepper but orange or yellow peppers work great, too.
  • Mushrooms
  • Olive oil– Be sure to use high-quality olive oil for the best flavor. For a lower fat option, you can spray the vegetables and tortellini with olive oil spray.
  • Italian seasoning– This is a blend of various spices like basil, oregano, parsley, thyme, garlic, onion, and rosemary. If you don’t have a blend in your pantry, you can follow the directions below.
  • Pesto– A little pesto on top adds flavor and helps prevent the ravioli from being too dry. You can make my homemade walnut pesto recipe.
  • Basil & Parmesan Cheese– These are optional for garnish but I love the added flavor.

My Favorite Store-Bought Pesto

You can make the pesto from scratch if you like, but I prefer to use store-bought to keep this sheet pan recipe super simple! My favorite store-bought pesto is Buitoni’s Pesto, which has a great flavor that tastes homemade. America’s Test Kitchen recommended it and I’m glad I tried it! It’s the best-tasting pesto I’ve found so far. If you’re looking for a good vegan option, I like Trader Joe’s kale and pine nut pesto.

Parsley Pesto

What to Make with Leftover Pesto

If you have leftover pesto, there are plenty of ways you can use it! Try this white bean and pesto soup where the pesto actually flavors the broth. Or whip up a batch of this pesto rice, which is a great side dish for your favorite protein. If you want to serve a tasty dip, try my easy pesto dip!

Frequently Asked Questions

  • Can I make this recipe vegan? Yep! Just use vegan ravioli. Kite Hill makes a great one. Be sure to use vegan pesto as well. Trader Joe’s kale and pine nut pesto works great in this recipe.
  • Can I use tortellini or gnocchi instead? Yes! You may need to adjust the baking time slightly.
  • Can I double the recipe? Yes, but you may need to use two sheet pans. Rotate them halfway through baking to ensure even cooking.
  • Do I need to boil the ravioli first? Yes. I’ve tested this recipe both ways and I recommend cooking the ravioli first..

What to Serve with Sheet Pan Ravioli

This recipe is already packed with vegetables and pretty filling, thanks to the ravioli. But if you’re looking for something to serve it with, I have plenty of ideas in this post of the best side dishes for pasta! Some of my favorites are this unique twist on garlic bread, a bowl of cauliflower soup, or a crusty loaf of Wildgrain bread.

Sheet Pan Ravioli

Other Recipe Ideas

If you enjoy this recipe, you also might like my no-boil baked ziti and my lazy lasagna recipe. Or grab your slow cooker and make this 3 ingredient ravioli lasagna.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheet Pan Ravioli

Sheet Pan Pesto Ravioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2-3 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This sheet pan ravioli recipe is made with a variety of vegetables and topped with pesto for a flavorful yet simple one pan meal. This will be a weekday dinner favorite!

Ingredients

Units Scale
  • 8oz frozen or refrigerated ravioli
  • 1 small head of cauliflower, chopped into 1” pieces
  • 8oz crimini or button mushrooms, quartered
  • 1 red bell pepper, chopped into 1” pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup pesto
  • Fresh basil for garnish
  • Freshly grated Parmesan cheese for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil and cook the ravioli according to package directions. Be careful not to overcook it!
  3. On a large baking sheet, spread out the mushrooms, cauliflower, and bell pepper.
  4. Drizzle with olive oil and sprinkle with Italian seasoning. Toss to combine. Be sure the vegetables are in a single layer.
  5. Bake for 10-12 minutes or until the vegetables are just beginning to brown.
  6. Add the cooked ravioli to the pan and drizzle the pesto sauce on top of the ravioli and vegetables, then top with basil and Parmesan cheese.
  7. Return it to the oven for 2-3 minutes to warm the pesto and melt the Parmesan cheese.

Notes

I’ve updated this recipe to recommend pre-cooking the ravioli. I’ve also made this recipe where the ravioli is roasted on the sheet pan and it does work, but I recommend pre-cooking for the best texture.