Friday, March 03, 2006

Ravioli With Roasted Zucchini

This is one of my husband's favorite recipes. It's quick and easy and it's so good. Sometimes I roast zucchini for pizzas too, in this case I bake for only 10 minutes because they will be baked longer with the pizza dough.

Ravioli With Roasted Zucchini

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
1/4 teaspoon fresh ground black pepper
2 tablespoons kosher salt, divided (or to taste)
Cheese ravioli (can be store bought or homemade)

Preheat oven to 350°F

Bring a large pot of water to a boil.
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. Bake in the oven for 20 minutes.
Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.
Drizzle the ravioli with olive oil, toss gently with the roasted zucchini, and half the remaining Parmesan. Serve immediately.

Note: you can replace the cheese ravioli with any kind of pasta with alfredo sauce.


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