Our sheet pan ravioli and meatballs includes crispy ravioli and delicious, easy parmesan meatballs. The meatballs only take a few ingredients and are so delicious! The toasted ravioli is amazing. The toasty, crunchy outside and the cheesy, melty inside is just SO good. When we were creating our sheet pan series, we knew we wanted to include at least one pasta recipe. I mean who doesn’t love pasta?!
How to make Parmesan Meatballs
For our sheet pan ravioli and meatballs we wanted to keep the recipe as simple as possible. We decided to use a parmesan meatball recipe with minimal ingredients and maximum flavor. The ingredients needed for these meatballs are ground beef, ground pork, grated parmesan cheese, italian breadcrumbs, parsley, egg, and fresh minced garlic. We prefer using a combination of pork and beef for these meatballs. This gives them great flavor and texture, but if you prefer to use one of the other that works great as well. When the meatballs are done cooking, we stir them into some warm marinara sauce.
Can I bake ravioli without boiling it first?
The answer is Yes! I was honestly a little skeptical when testing this recipe, but it turned out great! We use refrigerated ravioli in this recipe which only takes a few minutes to cook. This makes it perfect for baking because it cooks through quickly! The ravioli turns out perfectly toasty on the outside and melty on the inside!
Different Variations of Sheet Pan Ravioli
In this recipe we used cheese ravioli, but you can really use any type of refrigerated ravioli or tortellini. You can use chicken, all pork, or all beef in the meatballs instead, and also change the seasoning in the meatballs. We use Rao’s marinara sauce in the recipe, but feel free to substitute with your favorite pasta sauce. This recipe would also be delicious with alfredo sauce!
Sheet Pan Ravioli and Meatballs
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb ground pork
- 1/2 cup grated parmesan cheese
- 1 egg
- 1 T dried parsley
- 3 T italian seasoned breadcrumbs
- 2 T garlic minced
- salt and pepper to taste
- 1 24 oz jar Rao's marinara sauce or your favorite marinara
- 2 cups fresh spinach optional
Toasted Ravioli
- 1 20 oz family size package cheese ravioli
- 2 eggs
- 2 T milk
- 1/4 cup grated parmesan
- 3/4 cup italian breadcrumbs
Instructions
- Preheat oven to 375. Line a sheet pan with foil or parchment paper and spray with cooking spray.
- Combine all meatball ingredients into a large bowl and stir or use your hands to combine.
- Roll into equal size balls, about 2 T each. Or use a cookie scoop to make equal sized meatballs.
- Bake for 20 minutes or until cooked through.
- While meatballs are cooking. Warm marinara sauce in large pot. If using, roughly tear spinach leaves and stir into sauce to wilt. Transfer cooked meatballs to the sauce and heat through.
Ravioli
- Line a second sheet pan with parchment or foil or lay the ravioli on a large plate or tray once coated in breadcrumbs and then transfer to the sheet pan when the meatballs are finished.
- While the meatballs are cooking prepare the ravioli. Whisk together egg and milk in a small bowl.
- In another small bowl combine the breadcrumbs and parmesan cheese.
- Dip each ravioli in the egg mixture and then the breadcrumb mixture. Place on to the sheet pan.
- Lightly spray ravioli with cooking spray. Bake for 12-15 minutes or until golden brown. Serve alongside the meatballs in marinara. Enjoy!
If you love easy sheet pan dinners, you should try our sheet pan caesar chicken salads!
