Ravioli With Roasted Zucchini
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 small zucchini, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon dried red chili pepper flakes
- 2⁄3 cup parmesan cheese, freshly grated
- 1⁄4 teaspoon black pepper, freshly ground
- 2 tablespoons kosher salt
- 2 garlic cloves, crushed
- 1 lb cheese ravioli (preferably fresh)
- 3 tablespoons fresh flat-leaf parsley, chopped
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.
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