Ravioli With Roasted Zucchini

Ravioli With Roasted Zucchini
James Baigrie

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Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

4
small zucchini, sliced into 1/4-inch rounds
2
tablespoons
olive oil
1
teaspoon
crushed red pepper
2
cloves garlic, crushed
2/3
cup
grated Parmesan
1/4
teaspoon
freshly ground black pepper
2
tablespoons
kosher salt
1
pound
cheese ravioli (preferably fresh)
3
tablespoons
chopped fresh flat-leaf parsley

Directions

  1. Preheat oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a baking dish in a single layer.
  2. Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt.
  3. Roast zucchini for 20 minutes, tossing halfway through, until tender and just golden brown.
  4. Meanwhile, add the ravioli and remaining salt to boiling water. Return to a boil, stirring frequently to prevent ravioli from sticking.
  5. Cook ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.
  6. Toss the ravioli gently with roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.
Susie Theodorou
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Calcium 263 mg
  • Carbohydrate 36 g
  • Cholesterol 60 mg
  • Fat 17 g
  • Fiber 3 g
  • Iron 1 mg
  • Protein 19 mg
  • Sat Fat 7 g
  • Sodium 580 mg
What does this mean? See Nutrition 101.

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