Grilled Pesto Ravioli

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

These pesto ravioli are cooked entirely in one pan, meaning there's no need to boil water, drain it, and make the sauce separately. The starchy liquid left in the bottom of the pan is enough to thin the pesto just enough to coat the ravioli beautifully. Top the ravioli with fresh basil and Parmesan before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g chilled ravioli
0.5 cup pesto

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ravioli, dumplings, Parmesan cheese, pesto sauce, basil, garlic

Cooking the dish according to the recipe:

Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons of olive oil and 1 sliced onion, and cook for about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves, and cook for 1 minute.
Add 1 pound of chilled ravioli and 2 cups of water and shake the pan to coat the ravioli in an even layer. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from heat and stir in 1/2 cup of pesto; sprinkle with basil and Parmesan.

Categories:

recipe / Picnic / Backyard Recipes / Simple pasta recipes / Summer dishes / Main courses / Pasta / Grill, barbecue / Easy Grill Recipes / Grilled flour products / Food Network - recipes / Italian cuisine