Baked Ravioli with Pesto and Cherry Tomatoes

Name: Baked Ravioli with Pesto and Cherry Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g ravioli; 1 bundle basil; Salt; Pepper; 1 Garlic clove; 30 g pine nuts; 30 g freshly grated Parmesan; 8 tbsp olive oil; 3 tbsp oil; 16 cherry tomatoes; 1 sprig rosemary; 80 g Gruyère cheese; fat (for greasing the dish)

Prep: 15min

| Servings: 4 | Cook: 20min

Oven‑baked ravioli topped with fresh pesto and cherry tomatoes is a pasta dish that showcases simple ingredients. Try this recipe and many others from Spoonsparrow!

Ingredients

500 g ravioli
1 bundle basil
Salt
Pepper
1 Garlic clove
30 g pine nuts
30 g freshly grated Parmesan
8 tbsp olive oil
3 tbsp oil
16 cherry tomatoes
1 sprig rosemary
80 g Gruyère cheese
fat (for greasing the dish)

Instructions

1.
Cook ravioli according to package instructions in salted water. Drain and set aside.
2.
Rinse basil, shake dry, and pick leaves. Peel garlic and roughly chop. Blend basil with pine nuts, Parmesan, garlic, and olive oil in a food processor until smooth. Season with salt and pepper.
3.
Heat oil in a skillet. Sauté cherry tomatoes and rosemary for 1–2 minutes. Season with salt and pepper.
4.
Arrange ravioli in a greased baking dish, top with sautéed cherry tomatoes and rosemary. Drizzle with 2–3 tbsp pesto. Sprinkle grated Gruyère over the top. Bake in a preheated oven at 250 °C (or 220 °C fan‑forced) for 8–10 minutes until golden. Serve with extra pesto on the side.