This sheet pan ravioli recipe is made with a variety of vegetables and topped with pesto for a flavorful yet simple one pan meal. There’s no need to pre-cook the ravioli making this recipe super quick and easy. This will be a weekday dinner favorite!

ravioli sheet pan
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After discovering how easy it was to make gnocchi on a sheet pan, I realized I could do the same thing with tortellini. So naturally it didn’t take long to do it with ravioli, either! I switched up the veggies and added pesto instead of marinara sauce, and the results were still so delicious! This recipe is very flexible so you can use what you have on hand. Give it a try!

Ingredients & Substitutions

  • Ravioli– You can use fresh, refrigerated, or frozen Ravioli. You may need to cook the ravioli for an additional 1-2 minutes if frozen.
  • 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.
  • Basil & Parmesan Cheese– These are optional for garnish but I love the added flavor.
ravioi process

My Favorite Storebought 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.

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? No, simply add the uncooked tortellini to the baking sheet.

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.

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Sheet Pan Ravioli

Sheet Pan Pesto Ravioli

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  • 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
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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. On a large baking sheet, spread out the ravioli, mushrooms, cauliflower, and bell pepper.
  3. Drizzle with olive oil and sprinkle with Italian seasoning. Toss to combine.
  4. Be sure that the ravioli and vegetables are in a single layer.
  5. Bake for 12-15 minutes or until until the ravioli begins to brown and the vegetables are tender.
  6. Warm the pesto sauce in the microwave or on the stovetop until warm.
  7. Drizzle the pesto sauce on top of the ravioli and vegetables, then top with basil and Parmesan cheese.