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Ravioli with Roasted Zucchini

Photo: James Baigrie
Prep time 20 mins
Other time 20 mins
Yield Makes 4 servings
In this dish, thin zucchini slices are roasted with spicy red chile flakes, salty Parmesan cheese, and pungent garlic until the flavors infuse every bite. This veggie mixture is then tossed with cheese ravioli, creating a super-light—yet unbelievably satisfying—summer pasta dish.


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

Nutrition Information

  • calcium 263 mg
  • calories 368
  • caloriesfromfat 42 %
  • carbohydrate 36 g
  • cholesterol 60 mg
  • fat 17 g
  • fiber 3 g
  • iron 1 mg
  • protein 19 mg
  • satfat 7 g
  • sodium 580 mg

How to Make It

  1. 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, 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 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.