Roasted Zucchini Ravioli
| Posted By: | Ren |  |
on 2010-07-14 13:35:31 |
Time and time again this recipe wins over my family. Serving this meal with a hefty side portion of crisp red grapes makes it just perfect. A nice glass of red wine isn't bad either. Clean up is super easy if you use a disposable large shallow baking tray for the zucchini roasting. With practice on this recipe I have scaled back on the pasta and increased the amount of vegetables to keep this a bit healthier (I have modified this recipe accordingly). Fantastic!
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Ingredients
- 1 large, shallow, disposable baking tray
- red grapes
- 3 medium zucchini
- 2 Tbsp. olive oil
- 3/4 tsp. crushed red pepper flakes
- 2/3 cup fresh parmesan, grated *
- 1/4 tsp. ground black pepper
- 3/4 tsp. kosher salt, divided
- 2-3 cloves garlic
- 1 (12 oz.) pkg. cheese & roasted garlic ravioli, fresh **
- 1/3 cup chopped flat-leaf parsley, fresh
Notes
* must be GRATED** tortellini are nice too
Method
- Slice zucchini into 1/4 inch rounds. Preheat oven to 400 degrees 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 the oil, chili flakes, and 3 tablespoons of the parmesan cheese, then season with the pepper and half of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
- 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 5 minutes after they begin to float (or until warmed through). Drain, and place in a large serving bowl - keep warm, as this cools down quickly.
- Toss gently with the roasted zucchini, half the parsley, and half the remaining parmesan cheese. Serve immediately with the remaining parsley and parmesan cheese.
- Add some washed red grapes as a nice cool side dish (compliments the pepper).
| Prepare Time 20 mins |
Cooking Time 20 mins |
Servings 2 |
Reviews (6)
Reviewed on October 30, 2012 17:01 - by myriah
This was so good! My 7 year old didn't like it, but she doesn't like anything except cinnamon toast or hot dogs. I will definitely be making this again, and the roasted zucchini by itself would make an awesome side dish!
Reviewed on September 16, 2012 12:15 - by noelwbstr
Had this for dinner along with the baked pesto chicken. Had some pesto left over so we added it to this dish. Super yum!
Reviewed on December 13, 2011 11:04 - by Lindysueann
New to this site. Just completed our first week of menus and this recipe being one of them :) REALLY enjoyed! It will definately be made again in our home. Thank-you!
Reviewed on November 14, 2011 16:54 - by Rhachel
Super yum! Easy to make and even better the next day. However, I dont recommend putting parm cheese on before your flip it. It stuck to the pan!
Reviewed on March 03, 2011 11:49 - by Ren
I have tried A LOT of stuff in the kitchen. I can sort of go on auto-pilot with this recipe since it is pretty easy to make and it is ALWAYS delicious. Give it a try!!!
Reviewed on November 19, 2010 22:43 - by Bellas-Bar
We have friends that are vegetarians and I always have trouble coming up with something good to serve that we will all enjoy. I made this a few weeks ago to try it and no I'm looking forward to preparing dinner for them soon. Great recipe!
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