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Ravioli With Roasted Zucchini

Ravioli With Roasted Zucchini
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2005

Nutritional Information

  • Per Serving
  • Calories 368Calories From Fat 42%
  • Calcium 263mg
  • Carbohydrate 36g
  • Cholesterol 60mg
  • Fat 17g
  • Fiber 3g
  • Iron 1mg
  • Protein 19mg
  • Sat Fat 7g
  • Sodium 580mg
What does this mean? See Nutrition 101 .

Quick Tip

Sauteed Zucchini
This roasted zucchini makes a delicious side for steak, lamb, or chicken.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.