Easy Sheet Pan Dinner With Ravioli, Tomatoes, Olives and Shrimp
I’d never really thought about a particular pan being the star of the show. Yes, there are Madeleines, the delicate French cookies loved by Proust. These require a Madeleine pan. And I guess there Bundt Cakes that pretty much require a Bundt pan. But dinner? I don’t usually put a lot of thought into the actual pan I’m using. Here’s the exception: the ubiquitous sheet pan dinner. You can’t argue with success, especially when it’s easy, delicious, and fit for a crowd (or leftovers). This Easy Sheet Pan Dinner With Ravioli, Tomatoes, Olives and Shrimp has become a favorite in our home.
First off, I’ll list all the ingredients we love. But if you’re not an olive person, skim them. Prefer arugula to basil? Do it. Like tortellini more than ravioli? Tortellini work just as well. Want a side that’ll go along with another protein? Leave out the shrimp. But honestly? I dare you to make this just once, as is. I have a feeling you’ll be following this to a tee, forever more.
Tips and tricks for a sheet pan dinner
It actually seems kind of foolish to offer up tips and tricks for something so simple. But here goes: the biggest thing is not to crowd your sheet pan. Most sheet pan dinners are looking to get a bit crisp, maybe a bit browned, and you want everything to cook evenly. So don’t crowd the pan!
Secondly, the pan does matter. You’ll be cooking your sheet pan dinner at high heat, anywhere between 450 and 550 degrees. You don’t want your pan warping. You also don’t want to have to soak your sheet pan for two weeks afterwards, just to get it clean.
Invest in a solid sheet pan, or two. I have my large one and I have my smaller one. The first is for when the whole family’s here, or company. The second is for when it’s just the two of us.
Other things I love about sheet pan dinners
This recipe is an example of one of my favorite things about a sheet pan dinner. I can do the prep (washing and cutting the tomatoes and garlic, etc.), do my first bake and then just leave it out for a while. It’s actually a great dish to serve company. You can do the first pass, let it sight while you do hors d’oeuvres and drinks, and throw on the rest and give it a second pass in your hot oven.
The house will smell wonderful from its first pass and even better after the second. The other thing I love? Adaptability. No olives? Try capers. Don’t like shrimp? Don’t use them.
I’ll be honest. No matter how much I make my husband always wishes for more. This makes amazing leftovers and it’s not a surprising sight to see him loitering around the refrigerator, asking if there’s anything he shouldn’t eat. When he says this, I know he’s eyeing these sheet pan dinner leftovers.
Sheet Pan Ravioli with Tomatoes, Olives and Shrimp
Equipment
Ingredients
- 2 pounds ripe tomatoes, any type, any color, mixed is tastiest
- 4 garlic cloves, thinly sliced
- 1/4 cup extra virgin olive oil
- 24 oz. frozen or refrigerator Ravioli or tortellini, no need to thaw
- 3/4 cup pitted and halves kalamata olives
- salt and pepper
- 1.5 lbs medium or large shrimp, peeled and deveined
- 3/4 cup grated fresh parmesan cheese
- 3/4 cup basil leaves, torn
Instructions
- Preheat the oven to 450°.
- Haphazardly slice the tomatoes. Maybe cut grape tomatoes in half, plum or beefsteak in chunks, and campari in quarters. Add to sheet pan.
- Peel and slice garlic cloves into very thin slices. Toss over tomatoes.
- Pour olive oil over all. Add maybe 1-2 tsp of kosher or sea salt and 10 or 12 grinds of black pepper. Gently toss until olive oil coats everything.
- Place sheet pan in hot oven for 20 minutes. The edges of the Ravioli will get quite brown. This is good! Remove from oven. Carefully turn over Ravioli or lightly stir to put the brown side down on the sheet pan.
- (I often do this first part ahead of time and let sit out until just before serving.)
- To finish it: Return to the oven for another 5-10 minutes, or until it's crisp to your liking.
- Add raw shrimp to pan. Carefully toss all. Put back in oven for roughly 5 minutes or until shrimp curl and look done.
- Put all in a large bowl and top with torn basil and lots of freshly grated parmesan.
- Enjoy!
