Episode 401: Raichlen Grills St. Louis

Toasted Ravioli with Grilled Tomato Sauce

Grilled Ravioli with Smoked Roasted Tomato Sauce

Other Recipes from Episode 401: Raichlen Grills St. Louis

Toasted Ravioli with Grilled Tomato Sauce

Recipe Notes

Yield: Makes 12, serving 4 as an appetizer or 2 as a main course
Method: Direct grilling

Ingredients

Wood-Grilled Tomato Sauce (recipe here)

12 pre-cooked ravioli (ideally, 6 stuffed with cheese and 6 with meat)

1 cup all-purpose flour, or more as needed
2 large eggs, beaten with 2 tablespoons water with a fork or whisk
2 cups panko (Japanese breadcrumbs)

Extra virgin olive oil

1 3-inch chunk of real Parmigiano-Reggiano cheese
Chopped fresh flat-leaf parsley or dried oregano, for serving

Recipe Steps

1: Make the Grilled Tomato Sauce and keep warm or reheat before using.

2: Set up your grill for direct grilling and heat to medium-high. Bread the ravioli. Prepare the dipping station: Arrange 3 small disposable aluminum pans or baking dishes on your countertop or workspace. Place flour in the first one; the beaten eggs in a second; and the panko in a third.

3: Place a wire rack on a rimmed sheet pan. Place a sheet of parchment paper on top.

4: Dip each ravioli first in flour, then in the beaten egg; let any excess drip off. Dredge in the panko, then transfer the ravioli in a single layer to the parchment-lined pan. Lightly drizzle the tops of the ravioli with olive oil.

5: Brush and oil the grill grate with vegetable oil. Arrange the ravioli, oiled side down, on the grill. Grill until toasted and browned on the bottom, 2 minutes. Drizzle the ravioli with more olive oil and invert. Grill until toasted and browned on the second side, 2 minutes more.

6: To serve, spread some grilled tomato sauce (reheated if necessary) on a platter or plates. Arrange the ravioli on top. Grate Parmigiano Reggiano on top using a Microplane. Sprinkle with chopped parsley or dried oregano.