Blackstone Crab and Corn Ravioli
Blackstone Crab and Corn Ravioli is a decadent dinner recipe with alfredo pasta tossed with crab and corn all made on the flat top griddle!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 2 ears corn on the cob kernels cut off the cob
- kosher salt, pepper, Old Bay seasoning
- 1 (20-ounce) bag frozen ravioli thawed
- 6 cloves garlic minced
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 12 ounces jumbo lump crab meat (canned or fresh from deli)
- 2 tablespoons lemon juice, plus extra lemon wedges to squeeze over top
- 1/2 cup fresh chopped parsley, save some to garnish
Instructions
- Preheat your griddle to medium heat. Add cooking oil of choice and the corn, kosher salt, pepper, and Old Bay to one side of griddle.
- Add ravioli to other side of griddle. Squirt some water on ravioli and cover with melting dome. Mix corn with spatulas a few times, remove melting dome and mix ravioli a few times, adding more water before covering again. After 5 minutes, set melting dome aside.
- Add the garlic and mix everything together on griddle, cook 2 minutes.
- Add heavy cream, parmesan cheese, more kosher salt, pepper, and Old Bay. Mix with spatulas and cook 2 more minutes, cream will start to thicken into a sauce.
- Add crab, lemon juice, and parsley. Mix together and cook 1 more minute. Serve topped with more fresh parsley and lemon wedges to squeeze over top.