Ravioli with Roasted Zucchini

Ravioli with Roasted Zucchini
Photo by James Baigrie


  • 1 teaspoon dried red chili flakes
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 pound cheese ravioli (preferably fresh)
  • 2 tablespoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 small zucchini, sliced into -inch rounds
  • + 2 more ingredients
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 2/3 cup freshly and finely grated Parmesan

Preheat oven to 400° 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, then season with the pepper and ½ teaspoon of the salt. Add the garlic and roast for 20 minutes, tos...

View full recipe at My Recipes


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