Blackstone Goat Cheese Mushroom Ravioli
Blackstone Goat Cheese Mushroom Ravioli is a meatless meal recipe for the griddle with a creamy, tangy sauce for a tasty vegetarian dinner!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 8 ounces baby portobello mushrooms sliced
- kosher salt, pepper, Italian seasoning blend
- 1 (10-ounce) bag frozen ravioli of choice thawed
- 6 cloves garlic minced
- 1 cup heavy cream
- 4 ounces goat cheese (crumbles or spreadable goat cheese)
- 1/4 cup shredded parmesan cheese
- Optional: chopped, fresh parsley
Instructions
- Preheat griddle to medium. Add cooking oil of choice to entire griddle. Add the mushrooms, kosher salt, pepper, and Italian seasoning to one side of griddle. Add the ravioli with a squirt of water to other side of griddle, cover ravioli with melting dome.
- Cook both the mushrooms and ravioli for 5 minutes, mixing the mushrooms a few times with spatulas. Remove the melting dome from the ravioli a few times, mix, and add more water before covering again.
- Set melting dome aside, mix together the mushrooms and ravioli.
- Add the garlic, cream, goat cheese, parmesan cheese, kosher salt, pepper, and Italian seasoning. Cook 3 to 4 more minutes, mixing together with spatulas. Sauce will eventually thicken.
- Add fresh parsley (if using) mix together for a few seconds and serve.