Best Grilled Vegetables And Ravioli Recipes

GRILLED VEGETABLES AND RAVIOLI

Grilled Vegetables and Ravioli image

Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup olive or vegetable oil
1 teaspoon garlic pepper
1/2 teaspoon salt
2 small zucchini, cut lengthwise in half
2 medium red, yellow or green bell peppers, cut lengthwise in half and seeded
1 small red onion, cut into fourths
1 package (9 ounces) refrigerated cheese-filled ravioli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 cup shredded Parmesan cheese

Steps:

Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 295, Carbohydrate 18 g, Cholesterol 70 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg

GRILLED PESTO RAVIOLI

Grilled Pesto Ravioli image

Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. 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 the heat and stir in 1/2 cup pesto; top with basil and Parmesan.