Blackstone Griddle Tuscan Ravioli
A complete Italian dinner recipe on the griddle or flat top grill sound too good to be true?! Then read on, my friends, all about how I made Blackstone Griddle Tuscan Ravioli!
This version is a meatless or vegetarian recipe, but you could add some chicken or shrimp if you’d like.
I used my Homemade Basil Pesto, but store bought pesto is perfectly fine 🙂
How to make Blackstone Griddle Tuscan Ravioli
First prepare all of your ingredients and put them on a tray to easily carry out to the griddle.
Then preheat the griddle to medium heat for a few minutes.
And add some cooking oil of choice (I used olive oil), a 24 ounce bag of thawed ravioli on one side and some sliced mushrooms on the other side.
Squirt some water on the ravioli and cover with a melting dome for 4 to 5 minutes.
Remove the dome to flip and add more water before covering a again a few times.
Then add some more cooking oil, chopped fresh spinach, minced garlic, kosher salt, pepper, and crushed red pepper flakes.
Mix this all together and cook for a few minutes on the flat top grill.
Next pour a 16 ounce jar of alfredo sauce, or if you have your own homemade alfredo use that.
Then a cup of pesto and a jar of sliced sun dried tomatoes (without the oil).
This looks like the colors of the Italian flag… SO pretty!
Mix together with hibachi spatulas and cook just another minute and add more kosher salt and pepper if needed.
Finally sprinkle a cup of mozzarella cheese over your Blackstone Griddle Tuscan Ravioli 🙂
Or you could mix the cheese in if preferred.
Remove the dish with hibachi spatulas to serve.
I put mine right back on the same tray used to carry the ingredients outside.
YUM!
If you like Blackstone Griddle Tuscan Ravioli, you might also like these recipes…
Blackstone Chicken Caesar Tortellini
Blackstone Alice Springs Chicken
And Blackstone Bang Bang Seafood Pasta
Blackstone Griddle Vegetarian Recipes
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Blackstone Griddle Tuscan Ravioli
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice (I use olive oil)
- 1 24 ounce bag frozen cheese ravioli thawed
- 8 ounces sliced mushrooms
- 6 ounces chopped fresh spinach
- 6 to 7 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- 1 16 ounce jar alfredo sauce
- 1 cup pesto
- 1 8 ounce jar sliced sun dried tomatoes drained from the oil
- 1 cup shredded mozzarella cheese
Instructions
- Prepare all of your ingredients, put them on a tray to carry out to the griddle. Preheat the griddle to medium heat for a few minutes.
- Add some cooking oil of choice and put the ravioli on one side of the griddle. Add some water and cover with a melting dome. Put the mushrooms on the other side of the griddle.
- Cook the ravioli and mushrooms for 4 to 5 minutes. Remove the melting dome to flip the ravioli and add more water before covering again a few times, also flip the mushrooms a few times.
- Set the melting dome aside. Add a little more oil, the chopped spinach, garlic, kosher salt, pepper and crushed red pepper flakes. Cook this for 2 to 3 minutes, mixing everything together with hibachi spatulas.
- Add the alfredo sauce, pesto, and sun dried tomatoes. Cook 1 to 2 minutes, mixing it all together. Add more kosher salt and pepper if needed.
- Top with the mozzarella cheese (or mix it in if preferred) and remove from the griddle with hibachi spatulas to serve.
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One Comment
Cari
Made this tonight and it was very tasty and easy to make. Thank you for this recipe.