Ravioli With Roasted Zucchini

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

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 oil, chili flakes, and 3 tablespoons of the parmesan; add pepper and ½ 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.