Ravioli Stuffed Sun Dried Tomato Burgers with Spinach, Balsamic Portabellas, Crispy Prosciutto and Pesto Cream

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Pesto Cream
•8 oz container refrigerated Alfredo or light Alfredo sauce
•2 Table spoons fresh refrigerated jarred Basil Pesto Sauce
•1 Tablespoon aged Balsamic Vinegar

Crispy Prosciutto
•1 tablespoon extra virgin olive oil
•3 oz thinly sliced pros

•6 – 2 inch round fresh 4-cheese stuffed ravioli
•½ cup drained and chopped sun dried tomatoes (packed in oil)
•2 Tablespoons oil from sun dried tomatoes
•2 cloves garlic, minced
•1/3 cup grated onion
•1/3 cup minced fresh Italian parsley
•¼ cup grated parmesan cheese
•2 pounds ground chuck
•Vegetable oil, for brushing the grill rack

Balsamic Portabellas
•Extra virgin olive oil for brushing mushrooms
•12 oz thick sliced portabella mushrooms
•¼ teaspoon salt
•1/8 teaspoon fresh ground black pepper
•2 Tablespoons aged balsamic vinegar
•6 high quality hamburger buns, split
•2 cups washed baby spinach


Preheat a gas grill to medium high heat.

To make the pesto cream, mix the Alfredo sauce, pesto sauce and balsamic vinegar together in a small bowl until combined. Cover and set aside.

To make the crispy prosciutto, in a small heavy nonstick fireproof skillet, heat the 1 tablespoon olive oil until hot but not smoking. Add the prosciutto and cook stirring frequently until crisp. Remove from heat and spoon prosciutto from pan and lay on paper towel lined plate.

To make patties, place a large, heavy deep fireproof skillet filled with 2 inches of hot water on the grill rack to boil. When the water comes to a boil add the ravioli and stir gently so they don’t stick together. Cook until they float and are just al dente. Remove from skillet and let cool to room temperature. While ravioli are cooling in large bowl combine the egg, sun dried tomatoes, oil from sun dried tomatoes, garlic, onion, Italian parsley and parmesan cheese until well blended. Add the ground chuck and mix until well combined. With wet hands shape the mixture into 12 equal patties the size of the buns on a plastic wrap lined tray. Set one ravioli in the center of six patties and cover with the other six patties sealing in the ravioli on all sides. Cover loosely and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill, leaving enough room for the mushrooms, cover and cook for 3-6 minutes per side or until desired doneness. While patties are cooking brush portabella mushrooms on both sides with olive oil and sprinkle with salt and pepper. Place the mushrooms on the grill rack and cook, turning once about 4-6 minutes or until softened. Remove the mushrooms from the grill onto a plate, drizzle with the balsamic vinegar, toss lightly and cover loosely with foil, set aside. During the last 2 minutes of cooking, place the buns cut sides down on the grill rack to toast lightly.

To assemble the burgers, spread some pesto cream over the cut sides of the buns. Place the patties on the bottom bun and top with equal amounts of spinach, then mushrooms and prosciutto. Add the bun tops and enjoy!