Baked Cheesy Tomato Ravioli with Pesto and Mozzarella

This oven-baked ravioli dish is the ultimate weeknight comfort food. With minimal prep and almost no cleanup, you can have a hearty Italian-inspired meal on the table in under an hour. Fresh tomato and ricotta ravioli are tossed with basil pesto and a velvety cream sauce, then baked under a blanket of golden mozzarella cheese.

Serve it alongside crispy, buttery ciabatta toast for a satisfying crunch. The combination of flavors-sweet tomatoes, fragrant pesto, rich cream and gooey cheese-makes this a crowd-pleaser that feels special but is surprisingly simple to prepare.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

9 ounce Fresh Tomato Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Halve the grape tomatoes. Gently separate the ravioli if they are stuck together. Coat the oven-ready tray with nonstick cooking spray.
2. In the prepared tray, combine the cream sauce base, pesto, ¼ cup water and a pinch of black pepper. Add the halved tomatoes and ravioli; stir until everything is evenly coated. Sprinkle the mozzarella cheese evenly over the top.
3. Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover the tray tightly with the foil, coated side down. Bake on the middle rack until the ravioli are tender, about 20-25 minutes. Meanwhile, halve the ciabatta and toast until golden brown. Immediately spread the cut sides with butter, then cut each half diagonally.
4. Carefully remove the foil from the tray (watch out for steam). Return the tray to the middle rack and continue baking, uncovered, until the cheese is browned and bubbly, about 5 minutes. Season with salt and pepper to taste. Divide the ravioli bake among shallow bowls and serve with the buttered ciabatta toast on the side.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but you may need to increase the baking time by 5-10 minutes. Check for tenderness before removing the foil.

What can I substitute for the cream sauce base?

You can use 4 ounces of heavy cream mixed with a pinch of garlic powder and salt as a substitute.

Can I make this dish ahead of time?

It’s best baked fresh, but you can assemble the tray (without baking) and refrigerate for up to 4 hours. Add 5 minutes to the covered baking time.