Sheet Pan Ravioli with Zucchini and Yellow Squash

Here I go with another sheet pan meal! I can't get enough of them. I mean, can you? One pan goes in the oven and one pan comes out with your entire dinner on it! Done and done. In this case, I nestled zucchini and yellow squash coins in between tender ravioli and then smothered everything with cheese. Just a few minutes in the oven and the ravioli is toasted and the vegetables are sublimely caramelized.

About the ravioli: For them to be properly cooked, you need to give them a boil, just as instructed on the package. But don't think of that as an bothersome task - you can do that while you preheat the oven and slice the summer squash. Then off to the sheet pan they go!

Also, I used cheese ravioli this time, but tortellini would be great too!

Sheet Pan Ravioli with Zucchini and Yellow Squash

1 pound cheese ravioli
1 small zucchini, sliced crosswise into 1/4-inch thick rounds
1 small yellow squash,sliced crosswise into 1/4-inch thick rounds
2 tablespoons olive oil
Salt and black pepper
1 tablespoon grated parmesan cheese
Marinara sauce for serving, warmed

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Cook the ravioli according to the package directions. Drain and transfer to the prepared pan. Arrange the zucchini and yellow squash slices under and around the ravioli on the pan (just insert them anywhere - there are no rules). Brush the ravioli and vegetables with the olive oil. Season with salt and pepper. Sprinkle the parmesan cheese over top.
Roast for 10 to 15 minutes, until the ravioli are toasted and squash rounds are golden brown and crisp-tender.
Serve with warm marinara sauce on the side.

Serves 4