Weeknight Sheet Pan Ravioli (It's Magic)

I cook a lot AND I'm a messy cook. As a result, I feel like I spend a silly amount of time cleaning up the kitchen. So when I find a recipe that uses 1 sheet pan, can be assembled in 10 minutes, and requires zero extra cleanup, then I'm so happy. When I find out that the whole family loves the recipe enough to have it in regular rotation, I am ecstatic. It's magic. I think that you deserve a little magic too. My only complaint about this dish is that because of the cheese top, it was tricky to take photos of. Please don't let my photos keep you from enjoying this meal. Weeknight Sheet Pan Ravioli has all the warm, cheesy goodness you need on a cold day. And please don't skip the golden raisins, especially if you're using a spicy pasta sauce. The raisins are just such a lovely surprise, balancing out all the salty-cheesy-umami goodness with little pop of sweetness.

This recipe is adapted from Hot Sheet by Olga Massov and Sanae Lemoine. I'm a huge fan of their new cookbook and when I first saw this recipe, I knew I had to make it. That said, their version uses 3 bowls and had some glaring errors. I cut cleanup down to a snap (you'll need zero bowls) and fixed the ratios. The result is the recipe below.

Note about Beans:

We really prefer small white beans for this recipe. Navy beans or any other variety will do. This is not a place to use homemade beans, we're about speed here, so grab a can.

Note about Pasta Sauce:

We love using spicy vodka sauce or spicy arrabbiata for this recipe, but we've also all been very happy with a simple (not spicy) marinara sauce.

Note about Capers:

The original recipe called for capers. I'm generally a fan, but not all of my kids are. We tried this recipe with half capers half not. We didn't think that the capers worked that well. If you love capers, and they would fit with the pasta sauce that you choose to use, then you can add 2 tablespoons when you add the raisins.

Weeknight Sheet Pan Ravioli

Prep time 10 minutes. Cook time 30-40 minutes. Serves 6

Adapted from Hot Sheet: Sweet and Savory Sheet Pan Recipes for Everyday and Celebrations (2024) by Olga Massov and Sanae Lemoine

Ingredients

1 cup (4 ounces) shredded low moisture mozzarella cheese

1/2 cup (1.5 ounces) shredded Parmesan cheese

24-26 ounces frozen cheese ravioli straight from the freezer (packaging amounts vary)

1 can 15.5 ounces small white beans rinsed and drained

1/3 cup golden raisins

2-3 tablespoons olive oil

Fresh pepper to taste

1/3 cup heavy cream

24 ounce jar pasta sauce

chopped parsley for serving (optional)

STEP ONE

Preheat oven to 400 and use olive oil to grease bottom of a sheet pan. Grate 1 cup mozzarella cheese and 1/2 cup of Parmesan, set aside

STEP TWO

Spread ravioli out in an even layer on the greased pan. Spread rinsed and drained beans over ravioli. Evenly spread golden raisins on top of the beans and ravioli. Next, drizzle 2ish tablespoons of olive oil over ravioli-bean-raisins and then drizzle 1/3 cup heavy cream over that. Spoon jarred sauce evenly over the whole thing, and then sprinkle cheeses evenly over that.

STEP THREE

Bake for 30 minutes and check to see if cheese has begun to take on a golden color and sauce is boiling around the sides. Continue baking until cooked through (I've used a meat thermometer to test that ravioli has come to temperature. It always has). Remove pan from oven, sprinkle parsley over top and allow to rest for 5 minutes before serving.