Ravioli with Roasted Zucchini

With all of the zucchini we get this time of year, we had to figure out how to use it. I thought I would share a family favorite. I double the recipe and it disappears quickly!

4 small zucchini, sliced into ¼-inch rounds
2 Tbsp olive oil
1 tsp dried red chili flakes
2/3 Cup finely grated Parmesan
1/4 tsp ground black pepper
2 Tbsp kosher salt
2 cloves garlic, crushed
1 pound cheese ravioli
3 Tbsp chopped, fresh flat-leaf parsley

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.



Makes 4 servings