How About Some Grilled Vegetable Ravioli…

As a chef at a wholesale food distributor, I often hear customers asking for something that will wow their customers. One that I like is grilled vegetable ravioli. This is a non-traditional menu choice for diners which celebrates the fresh, new taste of the season through a variety of vegetables. Complimented by a light sauce punched up with white wine, the pasta creates a comforting taste that typically comes from home cooked holiday feasts. When added to your festive menu, this dish can satisfy vegetarian diners or create a healthy alternative for selective eaters.

Ingredients:

Grilled vegetable ravioli                                            7 pieces (aprox. ½ lb.)

Zucchini, halved, seed, ¼” sliced                                 1 oz.

Red Pepper Pesto                                                                 4 oz.

Yellow squash, 1/4:” sliced                                              1 oz.

Red onion, 1/8” julienne                                                   1 oz.

Chopped garlic                                                                       pinch

Olive oil                                                                                     1 oz.

White wine                                                                                1 oz.

Kosher salt and pepper                                                        to taste

Parsley sprig                                                                              garnish

Preparation Instructions:

Bring 2 quarts of salted water to a boil in a 3-4 quart pot. Immerse 1 serving (7 pieces) of frozen ravioli in a wire pasta basket. After rolling boil returns, cook ravioli for 2 minutes or internal temperature of 160 F. Immediately after immersing ravioli add the olive oil, onion and to preheated 12” sauté pan on medium heat. Sauté the onions and garlic until onions are transparent, do not burn the garlic. Add the zucchini, squash, red pepper pesto, and white wine. Continue to sauté until ravioli are ready. Lift the ravioli from the water and drain for 15 seconds, add directly to your pan. Sauté vegetable mixture and ravioli until all ravioli are coated in the sauce. Place ravioli on a warm plate, garnish with parsley.