Sheet Pan Ravioli and Meatballs
The ravioli is coated in breadcrumbs, so it is toasted on the outside and melty on the inside. Served with easy and delicious parmesan meatballs. All cooked on a sheet pan!
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!