Ravioli With Roasted Zucchini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Real Simple (April 2005). While the recipe says it serves four, this seems like a lot of pasta. I haven't made it yet but I plan to try it with 1/2 as much pasta. Ingredients:
4 small zucchini, sliced into 1/4-inch rounds |
2 tablespoons olive oil |
1 teaspoon dried red pepper flakes |
2/3 cup parmesan cheese, freshly and finely grated (divided) |
1/4 teaspoon fresh ground black pepper |
2 tablespoons kosher salt, divided (or to taste) |
2 garlic cloves, crushed |
1 lb cheese ravioli (preferably fresh) |
3 tablespoons fresh flat-leaf parsley, chopped |
Directions:
1. Preheat oven to 400°F
2. Bring a large pot of water to a boil.
3. Place the zucchini in a large baking dish in a single layer and drizzle with oil, chili flakes, and 3 tablespoons of the Parmesan; add pepper and 1/2 teaspoon of the salt.
4. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
5. Meanwhile, add the ravioli and the remaining salt to the boiling water.
6. Return to a boil, stirring frequently to prevent the ravioli from sticking.
7. Cook the ravioli for 3 minutes after they begin to float.
8. Drain and place in a large bowl.
9. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan.
10. Serve immediately with the remaining parsley and Parmesan.
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