James Baigrie
Hands-On Time
20 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 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.

Step 2

Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt.

Step 3

Roast zucchini for 20 minutes, tossing halfway through, until tender and just golden brown.

Step 4

Meanwhile, add the ravioli and remaining salt to boiling water. Return to a boil, stirring frequently to prevent ravioli from sticking.

Step 5

Cook ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.

Step 6

Toss the ravioli gently with roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.

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