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.
Real Simple APRIL 2005
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.
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