Tuesday, September 25, 2007

Ravioli with Roasted Zucchini

Here's another recipe I've dug up from The Time Before Gibby, and it is delicious as usual. But I am going to go ahead and just repost it here. I've been making it for a couple years now but this is the first time I made it for Gibby because a)he is wary of pastas that don't have sauce, and b)he doesn't like stuffed pastas like ravioli.

I remedied this by substituting some small cheese tortellini for the ravioli, which went over very well for him. He liked the tortellini. He also ended up really liking the dish even though there was no sauce. It's such a simple recipe but is just so tasty! It was so quick to make and I enjoyed that.

Ravioli with Roasted Zucchini
From Real Simple, April 2005

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
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.

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