Prep & Bake Cheesy Tomato Ravioli
Includes recyclable aluminum tray
- Milk
- Wheat
- Soy
- Eggs
This crowd-pleasing Italian 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.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Oven-Ready Tray
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Tomato
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 unit
Cooking Spray
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
-
Dice tomatoes into ½-inch pieces. Gently separate ravioli.
-
Coat oven-ready tray with nonstick cooking spray.
-
In prepared tray, combine cream sauce base, pesto, ¼ cup water, and pepper. Add tomatoes and ravioli; stir until coated. Sprinkle evenly with mozzarella. (For 4 servings, evenly divide ingredients between two trays, using ¼ cup water per tray.)
-
Lightly coat a large piece of aluminum foil (two large pieces of foil for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down. Bake on middle rack (be sure your oven has preheated!) until ravioli are tender, 20-25 minutes. (For 4, bake two trays side by side on middle rack.)
-
When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4); halve ciabatta on a diagonal.
-
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, 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy pesto sauce combination, though some found it a bit bland or oily.
- Ease of prep: Customers raved about how quick, easy, and hands-off this dish was to prepare 🎉.
- Suggestions: Consider boiling the ravioli for 2-3 minutes first if you prefer pasta softer than al dente.
- Portions: Some felt the serving size was small; adding a side salad or extra veggies could make it more filling.
- Leftovers: The dish reheats well in the microwave, making for a tasty next-day lunch.
Reviews from our home cooks
More like soup. Nothing like photo. Sauce was just runny liquid - not a sauce at all. Was there an error in the recipe? Not sure where the red color on top of ravioli in photo came from.
This meal was restaurant quality. It tasted so good!!! And I loved how easy it was to make. Great job HF chefs!
Very tasty and easy to prepare! It's nice to have a meal ready so quickly. The only con is the side was a piece of bread instead of a side salad. I added a simple salad on the side and will save the bread for another meal.
Love this meal, so quick and tastes great. My husband and I each wish we could have like 2 more ravioli though.
Took a bit longer than I expected to make, but was one of the best HF recipes I've had
So good, easy to do, and warms up nicely in the microwave for an additional lunch!
By supplementing with salad, I was able to get 3 meals out of this one. Easy, quick, delicious.
Easy and delicious! We loved the pesto and creamy sauce combination.
Very tasty and extremely easy. Would definitely like to have this meal again.
Flavors went well together and even reheated it tasted great.
