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–+ servings

Sheet Pan Ravioli with Tomatoes, Olives and Shrimp

This couldn't be an easier way to get a delicious dinner on the table.
Print Recipe
Shrimp pasta with grated cheese, basil leaves, and tomatoes on a white plate.
Prep Time:28 minutes
Cook Time:30 minutes

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!
Servings: 4