This Traeger Parmesan Ravioli recipe pairs tender fresh ravioli with a velvety, cheesy sauce made from parmesan and mozzarella, finished with a subtle wood-fired smoke from the pellet grill. It’s a comforting, elegant twist on a pasta bake that’s straightforward to prepare, easy to customize, and perfect for family dinners or small gatherings.
Traeger Parmesan Ravioli
If you like simple, reliable dinners, this is a great one to keep in rotation. It’s essentially a “dump-and-bake” meal that requires minimal prep, and you can easily add protein or vegetables to suit your family’s tastes. The Traeger—or any pellet grill used for indirect cooking—adds a light smokiness that lifts an otherwise classic, creamy pasta dish.
For extra protein, consider adding grilled chicken, pan-seared shrimp, or cooked sausage before baking. Roasted vegetables such as asparagus or broccolini also complement the richness of the sauce and add color and texture.
Why You’ll Love This Dish
- Smoky Flavor: The pellet grill adds a gentle, savory smoke that enhances the cheese sauce without overpowering it.
- Rich and Creamy: Heavy cream, butter, and parmesan make a luxurious base that clings to each ravioli.
- Simple to Make: Clear, short steps make this approachable for cooks at any level.
- One Dish: Everything goes into a single grill-safe baking dish for easy serving and cleanup.
- Customizable: Add proteins, swap cheeses, or mix in vegetables to personalize the dish.
Recipe Shopping List
Here are the items you’ll want on hand to make Traeger Parmesan Ravioli. Exact quantities and full instructions are listed in the printable recipe section below.
- Fresh refrigerated ravioli (about 18 ounces)
- Extra virgin olive oil
- Heavy cream
- Butter, melted
- White wine (optional)
- Onion powder
- Granulated garlic or garlic powder
- Salt
- Shredded Parmesan cheese
- Shredded Mozzarella cheese
- Fresh parsley, chopped for garnish
How To Make This Recipe
Below is a concise overview of the process. Refer to the full recipe card further down for exact amounts and the printable version.
- Preheat the Grill: Bring your Traeger (or similar pellet grill) to 325°F for indirect baking.
- Prepare the Sauce: Heat heavy cream until hot and combine it with olive oil, melted butter, white wine, onion powder, garlic powder, and grated parmesan. Stir until the mixture is smooth and well combined.
- Assemble: Place fresh ravioli in a grill-safe baking dish, pour the cheese sauce evenly over the pasta, and finish with shredded mozzarella.
- Bake: Place the dish on the grill and bake for 20–30 minutes, until ravioli are tender and the sauce bubbles and begins to brown slightly.
- Garnish and Serve: Remove from heat, sprinkle with chopped parsley, and serve hot.
A light dessert pairs nicely with this meal—choose something that balances creaminess with acidity, like a berry tart or citrus-based dessert, to cut through the richness.
Recipe FAQ
Yes. Assemble the dish up to 24 hours ahead, cover, and refrigerate. When you cook it, add an extra 5–10 minutes to the bake time to ensure it heats through evenly.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve sauce texture.
Reheat in a 300°F oven or on the grill until warmed through. If the sauce looks dry, add a splash of cream or a pat of butter before reheating.
Absolutely. Add cooked chicken, shrimp, sautéed mushrooms, or swap the mozzarella for gouda or fontina for a different flavor profile.
Serve This With
- A crisp green salad dressed with balsamic vinaigrette
- Garlic bread or toasted baguette slices for scooping up extra sauce
- Roasted vegetables such as asparagus or broccolini to add freshness and balance
More Pasta Recipes
- Greek orzo pasta salad
- Crispy shallot crab pasta
- Smoked tuna pasta salad
Traeger Parmesan Ravioli
This easy, family-friendly baked ravioli is creamy, cheesy, and faintly smoky—perfect for weeknights or casual entertaining.
Ingredients
- 18 ounces fresh refrigerated ravioli (do not use frozen)
- 2 tablespoons olive oil
- 3 cups heavy cream
- 4 ounces butter, melted
- ½ cup white wine (optional; can substitute chicken or vegetable broth)
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ¼ teaspoon salt, or to taste
- 4 ounces shredded Parmesan cheese
- 6 ounces shredded mozzarella cheese
- 1 teaspoon chopped fresh parsley, for garnish
Instructions
- Preheat your Traeger or pellet grill to 325°F and set it for indirect baking.
- Warm the heavy cream until hot but not boiling—this helps the cheese melt smoothly into the sauce.
- In a bowl, whisk together the olive oil, hot cream, and melted butter. Stir in the white wine, onion powder, granulated garlic, and grated Parmesan until combined. Some small bits of cheese may remain; they will melt during baking.
- Arrange the fresh refrigerated ravioli in a single layer in a grill-safe baking dish. Pour the prepared sauce evenly over the ravioli, then sprinkle the shredded mozzarella across the top.
- Place the dish on the preheated grill and bake for 20–30 minutes. The ravioli should be tender and the sauce bubbling; the cheese on top should be melted and lightly golden.
- Remove the dish from the heat, let it rest for a couple of minutes, then sprinkle with chopped parsley. Serve immediately.
Nutrition Information (per serving)
Yield: 8 | Calories: 781 | Total Fat: 63g | Saturated Fat: 36g | Trans Fat: 0.5g | Unsaturated Fat: 18g | Cholesterol: 192mg | Sodium: 943mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 4g | Protein: 22g
Enjoyed this recipe?
Share it with friends and add it to your meal rotation for a flavorful, easy weeknight option.