Ravioli With Roasted Zucchini

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 ½ 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.