- Total: 1 hr 10 min
- Active: 35 min
- Yield:6 to 8 servings
3 tablespoons extra-virgin olive oil, plus more for brushing
1 3/4 cups grated Parmesan
2 pounds large square cheese ravioli
2 large eggs, beaten
1 1/2 cups pizza sauce
2 cups grated low-moisture mozzarella
1 cup cooked, crumbled Italian sausage
3/4 cup sliced pepperoni
1 red bell pepper, diced
8 white button mushrooms, thinly sliced
1/4 red onion, thinly sliced
2 ounces sliced deli ham, chopped
1 cup fresh basil, shredded
- Move an oven rack to the bottom position and preheat to 425 degrees F. Bring a large pot of salted water to boil for the pasta. Brush a rimmed half-sheet pan with olive oil and coat the bottom and sides with 1/2 cup grated Parmesan.
- Cook the ravioli until al dente, 1 to 2 minutes less than the package cooking time. Drain and pat dry. Toss the ravioli in a large bowl with the eggs, olive oil, 1/2 cup grated Parmesan and 1/2 teaspoon salt. Arrange the ravioli on the sheet pan in a single layer with only the edges overlapping. Sprinkle with 1/2 cup Parmesan.
- Bake the ravioli until golden brown and the tops and bottoms are crisp, about 25 minutes.
- Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving.
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