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4
10 minutes
15 minutes
1 package (about 20 oz) refrigerated cheese ravioli
1 package (12–14 oz) fully cooked chicken sausage, sliced into coins
1 tablespoon olive oil
1 shallot, finely diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1½ cups Alfredo sauce
½ tablespoon Blackstone Parmesan Ranch or Blackstone Tuscan Herb seasoning
Salt and cracked black pepper, to taste
¼ cup grated Parmesan cheese, plus more for serving
Fresh basil or parsley, for garnish
Preheat your Blackstone griddle to medium heat and lightly oil the surface.
Add the sliced chicken sausage and cook until browned on both sides and heated through, then push it to one side of the griddle.
Drizzle olive oil onto the open side and sauté the diced shallot and minced garlic until fragrant and lightly golden.
Add the halved cherry tomatoes and spinach. Season with Blackstone Parmesan Ranch or Tuscan Herb seasoning, plus a pinch of salt and pepper, and cook until the tomatoes blister and release their juices and the spinach wilts.
Place the refrigerated ravioli directly onto the griddle with the vegetables and pour the Alfredo sauce over the top. Cover with a dome and cook for 3–5 minutes, allowing the ravioli to heat through and soften in the steam.
Remove the dome and toss everything together with the sausage until evenly coated and heated through. Sprinkle with Parmesan cheese and toss once more.
Garnish with fresh basil or parsley and an extra sprinkle of Parmesan. Serve hot, straight from the griddle.
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