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Grilled Pesto Ravioli Crostini

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Grilled Pesto Ravioli Crostini
2009-07-02 Appetizer
4 67

Grilled crostini topped with pesto, Fontina or Cotija cheese and grilled ravioli makes a hearty appetizer.

  • Servings: 4


12 Prepared Refrigerated Large Ravioli, not dried
Olive Oil, for brushing
Salt & Pepper, to taste
4 slices Italian Baguette Bread, cut diagonally ½" thick
½ cup Pesto, homemade or prepared
½ cup Grated Fontina or Cotija Cheese
½ cup Chopped Fresh Cilantro


Heat grill to low-medium heat with lid closed. Remove ravioli from package, handling carefully as dough may stick together. Separate each ravioli and brush with olive oil. Sprinkle with salt and pepper to taste and place on grill. Lightly brush bread with olive oil and grill 2-3 minutes on each side or until lightly toasted, turning once. Remove sliced bread from grill and spread 2 teaspoons pesto evenly onto 1 side of each bread slice. Add 3 grilled ravioli to each grilled crostini and top evenly with grated Fontina or Cotija cheese and cilantro.

Helpful Tips:

This recipe is easy, delicious and transforms the ravioli into a light, crispy appetizer, served on a pesto flavored, grilled Italian crostini.