Ravioli Di Maiale Alla Griglia Recipe

Prep and dust

Lightly dust the 6 pork ravioli with 1 tablespoon flour to prevent sticking. Shake off excess flour.

Steam (brief)

Bring a small pot of water to a gentle simmer and prepare a steamer basket. Steam the ravioli for 3 minutes to warm through and firm the pasta slightly — this prevents tearing on the grill. Remove and drain on a tray lined with paper towel.

Make marinade

In a small bowl whisk together 2 tbs olive oil, 1 tsp soy sauce, 1 tsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1 tsp freshly ground black pepper and 1/2 tsp salt until combined.

Baste ravioli

Brush both sides of each steamed raviolo lightly with the marinade. Reserve about 1 tablespoon of marinade for basting while grilling.

Preheat grill or grill pan

Preheat a grill or heavy grill pan over medium-high heat (around 200–220°C / 400–430°F). Oil the grates lightly or brush the pan with a little olive oil to prevent sticking.

Grill ravioli

Place the ravioli on the hot grill in a single layer. Cook 1.5–2 minutes per side, until you see light grill marks and the outside is slightly crisped — handle gently with a spatula to avoid tearing. During the second side, brush with the reserved marinade once.

Prepare cipollotti

While ravioli are grilling, halve the spring onions lengthwise. Warm a small skillet over medium heat, add 1 tablespoon butter, and quickly sauté the spring onions 2–3 minutes until slightly softened and lightly charred at the edges. Season with a pinch of salt.

Finish and garnish

Transfer grilled ravioli to a serving plate. Spoon the sautéed cipollotti over and around the ravioli. Sprinkle chopped parsley and optional lemon zest. Finish with grated Parmigiano-Reggiano if using.

Serve immediately while hot. Offer additional black pepper or a small lemon wedge at the table.