Baked Ravioli with Tomato and Peppers
By M&S Food
Published on 07 April 2026
Baking your ravioli with jammy cherry tomatoes isn’t just a great way to cut down on the washing up – it also brings a wonderfully crisp crunch to the pasta. This simple one-pan dish from M&S combines sweet roasted tomatoes, peppery wild rocket and salty pecorino for a winning midweek dinner. Why not try the Goat’s Cheese and Red Onion Girasoli next time?
Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 2 x 250g packs M&S Mozzarella, Roasted Tomato and Basil Girasoli
- 150g M&S Collection Capella Yellow Vine Tomatoes
- 200g cherry tomatoes
- 180g M&S Orange Sunburst Peppers, halved
- 20g wild rocket
- 30g Pecorino Romano PDO, shaved
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6.Step 2
Spread the pasta, both types of tomatoes and peppers over a large baking tray (or two if needed) so there’s plenty of space. Drizzle with olive oil and season.Step 3
Roast for 15 mins, then remove from the oven and gently flip the pasta with a fish slice or spatula.Step 4
Return to the oven for another 5–10 mins until the ravioli is golden and the tomatoes start to burst, making sure the pasta doesn’t char.Step 5
Serve scattered with rocket and cheese.