Grilled Ravioli

By Clinton Kelly on The Chew --this was a great rainy night meal as we grilled our ravioli's on a grill pan  --definitely make sure pan is very hot so that they don't stick --we had a few that did but no biggie! We actually halved the recipe below for just the 2 of us. 

CHARRED CHERRY TOMATO SAUCE:

• 2 pints mixed cherry tomatoes
• 2 tablespoons olive oil (to drizzle)
• 2 cloves garlic (peeled)
• 5 sprigs thyme sprigs
• Kosher salt and freshly ground black pepper (to taste)

GRILLED RAVIOLI:

• 2 dozen store-bought cheese ravioli
• olive oil (to coat)
• 1/4 cup freshly grated parmesan (plus more to garnish)
• 1/2 teaspoon red pepper flakes
• Parmigiano-Reggiano (freshly grated, to garnish)
• Kosher salt and freshly ground black pepper (to taste)

• For the Charred Cherry Tomato Tomatoes: Preheat a grill or grill pan to medium-high heat. Add cherry tomatoes onto a large piece of foil, drizzle with olive oil, add garlic, salt and pepper. Toss until evenly coated and add thyme on top. Fold foil into packets, place directly onto the grill, and cook for 10 minutes, until tomatoes begin to burst. Remove packets from grill, let steam in packet for 1-2 minutes, transfer tomatoes to a bowl and mash. Set aside.
• For the Grilled Ravioli: Bring a large pot of salted water to a boil, add ravioli, and cook according to package directions. Once cooked transfer to a large bowl, drizzle with olive oil, and add the grated parmesan, red pepper flakes, salt and pepper. Working in batches, transfer ravioli to the preheated grill, and cook for 1-2 minutes per side. Remove to a serving platter and garnish with Parmigiano-Reggiano.
• Serve with charred cherry tomato sauce.
• Tip: Purchase your favorite filled ravioli to fit your party needs!