Cheesy Tomato Ravioli Bake with Basil Pesto and Ciabatta Toast

This crowd-pleasing Italian-inspired oven bake requires little prep and next to no cleanup! Let your oven do the work and savor tender fresh tomato and ricotta-filled ravioli, bright basil pesto and a velvety cream sauce under a blanket of cheesy golden-brown mozzarella.

Serve with buttery ciabatta toast for that crispy crunch you’re craving. Perfect for a weeknight dinner that feels special without the fuss.

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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

2 unit TomatoView 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. Dice tomatoes into ½-inch pieces. Gently separate ravioli. Coat oven-ready tray with nonstick cooking spray.
2. In prepared tray, combine cream sauce base, pesto, ¼ cup water and pepper. Add tomatoes and ravioli; stir until coated. Sprinkle evenly with mozzarella.
3. Lightly coat a large piece of aluminum foil with nonstick cooking spray. Cover tray tightly with foil, coated side down. Bake on middle rack until ravioli are tender, 20-25 minutes. When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter; halve ciabatta on a diagonal.
4. Remove and discard foil from ravioli bake (careful-watch out for steam!). Return to middle rack and continue to bake, uncovered, until cheese is browned, about 5 minutes. Taste and season with salt and pepper if desired. Divide ravioli bake between shallow bowls and serve with 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 to ensure they are tender.

Can I make this dish ahead of time?

You can assemble the tray up to a day in advance and refrigerate. Bake as directed, adding 5-10 minutes to the covered baking time.

What can I substitute for ciabatta?

Any crusty bread like French bread or sourdough works well. Just toast and butter as directed.