Blackstone Griddle Tuscan Ravioli
Blackstone Griddle Tuscan Ravioli is an easy complete dinner recipe for the flat top grill, family friendly and delicious!
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.