Wednesday, March 01, 2006

Ravioli with Roasted Zucchini

Here is why I love Real Simple magazine: the recipes are so simple. There aren't a ton of them in each issue, but the ones that are printed are absolute quality. I don't think I've ever tried a bad recipe from them. They're simple, easy, and always awesome. This recipe does not involve sauce, but involves tossing pasta with some broiled zucchini. I will definitely make this again.

Ravioli with Roasted Zucchini
4 small zucchini, sliced into 1/4 inch rounds
2 Tbsp olive oil
1 tsp dried red chili flakes
2/3 cup freshly and finely grated Parmesan (Note: Don't use the crappy shaker-bottle Parmesan in this recipe. It's worth it to use real Parmesan)
1/4 tsp freshly ground black pepper
2 Tbsp kosher salt
2 cloves garlic, crushed
1 lb fresh cheese ravioli
3 Tbsp chopped fresh flat-leaf parsley

Preheat oven to 400 degrees. 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 Tbsp of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and golden brown. Meanwhile, add the ravioli and 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. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.

Makes 4 servings.

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