Ravioli With Roasted Zucchini

Photo by James Baigrie
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 368 calories
    • Calories 42 calories from fat
    • Fat 17 g
    • Sat Fat 7 g
    • Cholesterol 60 mg
    • Sodium 580 mg
    • Protein 19 mg
    • Carbohydrate 36 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 263 mg


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


  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.