Crispy Ravioli, No Boiling Required

By late August, summer produce is still at its peak, even as the rhythm of our days begins to change. We want to keep cooking with the tomatoes and basil overflowing from our gardens and market tables - but dinner often needs to become simpler again.

This sheet-pan ravioli is our answer to both.

Instead of boiling the ravioli in a separate pot, we toss it directly onto a sheet pan with ripe cherry tomatoes, smashed garlic, and plenty of olive oil. As everything roasts, the ravioli becomes golden and crisp around the edges while remaining tender in the center, and the tomatoes soften and collapse into a sweet, jammy sauce.

The hot ravioli and burst tomatoes are served over a simple arugula salad, where their warmth gently softens the peppery greens. Fresh basil and ribbons of salty ricotta salata finish the dish, adding freshness and just enough richness to bring everything together.

It’s colorful, satisfying, and full of late-summer flavor - but simple enough for the nights when turning on the oven is about all the effort you have to give.

Roasting refrigerated ravioli directly on the sheet pan eliminates the need for a separate pot while creating crisp, golden edges that you wouldn’t get from boiling. Cherry tomatoes release their juices as they roast, combining with olive oil and garlic to create a light, jammy sauce around the pasta. Serving everything over dressed arugula allows the warm ravioli and tomatoes to gently wilt the greens, while fresh basil and salty ricotta salata balance the sweetness of the tomatoes and bring freshness to every bite.