Ravioli With Roasted Zucchini & Corn

From Oprah.com Read more: https://www.oprah.com/food/ravioli-with-roasted-zucchini-and-corn-recipe#ixzz6rCYzOLz4

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lemon
• 4  small zucchini, cut into 1/2-inch pieces
• 3  garlic cloves, finely chopped
• 2  tablespoons olive oil
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 1  cup corn kernel
• 1  lb  cheese ravioli
• 2  basil leaves, torn into pieces
• 1⁄4 cup  grated parmesan cheese, plus extra for serving (optional)

Directions

1. 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
2. 2. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
3. 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
4. 4. Meanwhile, cook ravioli in pot of boiling water according to package directions.
5. 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.