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Grilled Fresh Ravioli

This recipe gives you an innovative, and easy way to present large ravioli--- grilled right off your GrillGrates. It is easy, delicious, and transforms the old ravioli into a light, crispy side dish or appetizer. Grilled ravioli is more like a puff pastry than a soggy boiled pasta. These can be purchased in the deli section of most groceries. Any ravioli filling will work!
Serving: Appetizer or side dish estimate 3 large, fresh ravioli per person.
Tailgate Update: What a fabulous appetizer to serve at a gourmet tailgate.  Prepare ahead of time by placing ravioli in a ziploc with a little bit of olive oil.  Ideally grind a bit of pepper over them in the bag or when placing the ravioli on the GrillGrates.  This is not a recipe that should be attempted without GrillGrate.

Prepared refrigerated large Ravioli (not dried)
Olive oil for brushing
Salt and pepper to taste


Remove from package, handling carefully as the dough may stick together.
Separate each ravioli
Brush with olive oil
Sprinkle salt and pepper to taste


Place oiled ravioli on preheated GrillGrates (5-8 minutes) on Low-Low/Med heat, lid closed. For charcoal grill, wait until peak red hot coals cool to all gray before preheating GrillGrates.  Grill pasta on Low, Low/Med heat with lid closed for 5 minutes on each side, turn with The GrateTool.

NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners.

OPTIONAL:  Include a vodka or oil dipping sauce!




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