Ravioli with Grilled Vegetable Sauce

Ravioli with Grilled Vegetable Sauce
Photo by Grey Crawford


  • 3 Tbs. extra-virgin olive oil
  • 1 lb. cheese ravioli
  • 1 hot fresh green chile, such as jalapeño
  • Freshly grated Parmigiano-Reggiano (optional)
  • ½ medium eggplant, peeled and sliced ½-inch thick
  • ¼ cup heavy cream
  • 3 red bell peppers
  • + 5 more ingredients
    • 2 yellow bell peppers
    • 3 cloves garlic
    • 1 portabella mushroom (4 to 5 inches in diameter), wiped clean, stem removed
    • 2 cups (1 lb.) chopped tomatoes, preferably fresh plum tomatoes or Early Girls
    • 1 medium red onion, halved (skin on)

Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. Put the onion, peppers, chile, mushroom, and eggplant slices on the grill. Grill the onion until it can be easily pierced by a skewer (about 45 minutes), the peppers and chile until charred black and the skins are blis...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network