Really? Grilled? June 22, 2012Posted by Peeps in Cooking, Home, random stuff, Work.
As you may recall, I work for The Ravioli Shop.
Summer is our slow season. Which makes perfect sense. Who really wants to steam up the house making ravioli in this kind of weather?
A couple years ago, my wife and I were joking around and we talked about the idea of doing ravioli on the grill. We thought the idea was pretty funny. And for the last couple years whenever it started to get hot out, we would mention slapping some ravioli on the grill.
Until a couple weeks ago. When, just out of curiosity, we Googled “grilled ravioli”. And got a ton of hits from all kinds of people who apparently do this on a regular basis. Who knew? So we decided to try it out.
We looked at several recipes and the basic technique was the same. You put the ravioli in a large bowl and add a couple tablespoons of oil. We used olive oil, not the good stuff though.
You toss the ravioli with the oil, making sure they all get a nice coat of oil. Then it’s time for the grill.
The grill should be at about medium heat. One of the recipes we had looked at had suggested one of those disposable foil grilling pans, so that you don’t lose your ravioli under the grill grates. Of course! That’s brilliant.
Cook them on the grill, shaking the pan every couple minutes to prevent sticking, until you start to see some color on the ravioli. Turn them over and continue cooking for another few minutes.
Don’t try to get every single one a perfect golden brown. Really, it’s just not worth the effort. But once they’re spotty brown on both sides, they’re done.
We threw ours back into a large bowl and gave them a drizzle of good olive oil and a sprinkling of Romano cheese. Every one of the recipes we looked at used a different kind of sauce, but we just went with Boss’s marinara. It’s quite good, and it worked very well with this application.
And that’s it. You can probably use frozen supermarket ravioli just as easily, the cooking time will be a little longer. I would not suggest you use Chef Boyardee. Doing that would not end well.
So, hopefully you’ll run right out and give this a try. If you’re local, stop by the store for a box or two. While I’d rather not spend any more time in the 100 plus degree shop than I have to, and while my co-worker Liz has way more important things to do, it would make Boss happy if business picked up a little.