Chef Joe Sasto's Baked Ravioli with Burst Tomato Sauce is the kind of effortless comfort food that feels far more special than the work it requires.
Sweet blistered cherry tomatoes, fragrant garlic, and a bright, basil-studded tomato sauce coat tender Ripi ravioli before being topped with creamy ricotta and Parmigiano. Just a short bake transforms everything into a bubbling, caramelized dish that's equal parts cozy and elegant.
Serve it straight from the baking dish with grilled bread, and you’ve got a comforting weeknight meal or simple dinner-party star—ready in under 30 minutes.
1. Preheat the Oven
Preheat your oven to 400°F.
2. Blister the Tomatoes
In a small skillet, warm the olive oil over medium heat. Add the cherry tomatoes and cook until they begin to blister and burst. Add the garlic and cook for about 20 seconds, being careful not to let it brown.
3. Build the Sauce
Add the canned tomatoes, along with a pinch of salt, pepper, and oregano or chili flakes if using. Simmer for 2–3 minutes to let the flavors blend. The sauce should stay bright and saucy rather than thick or reduced. Remove from heat and fold in the basil.
4. Parboil the Ravioli
Bring a pot of salted water to a boil and parboil the frozen Ripi ravioli for just 1 minute. Lift the ravioli directly from the pot into a small baking dish.
5. Assemble the Bake
Spoon the tomato mixture around and over the ravioli. Add generous dollops of ricotta throughout so it creates pockets of creamy texture between the pasta. Sprinkle Parmigiano evenly over the top.
6. Bake
Bake uncovered for 16–20 minutes, or until the dish is bubbling and the top is lightly caramelized.
7. Rest and Serve
Let the ravioli bake rest for 2 minutes so the cheese can settle and the pasta won’t tear when served.
7. Finish and Enjoy
Top with more fresh basil and a drizzle of good olive oil, if desired. Serve straight from the baking dish with grilled bread, or plate individually like a beautifully composed dish.
