Toasted Ravioli with Grilled Tomato SauceSteven Raichlen
Other Recipes from Episode 401: Raichlen Grills St. Louis
Toasted Ravioli with Grilled Tomato Sauce
- Yield: Makes 12, serving 4 as an appetizer or 2 as a main course
- Method: Direct grilling
- 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
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.