Ravioli With Roasted Zucchini

"Anyone who's ever grown their own zucchini in the garden or been a member of a farm co-op knows that come summer it's hard to keep up with the zucchini crop in the kitchen. It's essential to have a lot of different ways to prepare summer squash to avoid getting sick of it by the end of the season."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F
  • Bring a large pot of water to a boil.
  • Place the zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes, and 3 tablespoons of the Parmesan, then season with the pepper and ½ teaspoon of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
  • Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.
  • Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.

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RECIPE SUBMITTED BY

When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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