Ravioli With Roasted Zucchini |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
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 the oil, chili flakes, and 3 tablespoons of the Parmesan, then season with the pepper and 1/2 teaspoon of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
4. 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.
5. 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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