Ravioli with Grilled Vegetable Sauce

Ravioli with Grilled Vegetable Sauce
Photo by Grey Crawford


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

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


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