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Sheet Pan Ravioli

Sheet Pan Pesto Ravioli

  • 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


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!


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


  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.

Keywords: Sheet Pan Pesto Ravioli