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.
Made this recipe a couple of weeks ago and repeating it again tonight. It was that delicious!!!! My local grocery always has different types of ravioli available so I made two types. Goat cheese and mushrooms was amazing! but the roasted zucchini really says it all and you do need to use good quality olive oil and parmesan cheese.
This recipe was amazing, I loved it. Instead of crushing the garlic, I minced it and put it all over the pan before putting anything else in. Then I put in the zucchini, drizzled the olive oil over it and put in the parmesan and other seasonings. I recommend using good quality olive and parmesan, not the kind in the shaker. Also, I used Buitoni half moon raviolies. My absolute favorite kind is the Quattro Formaggi Agnolotti flavor. It has four different types of cheese and fresh garlic in it. I recommend using them for any recipe containing raviolies. Also, you should add a little bit of olive oil to the raviolies in the boiling water, it really helps with the pasta sticking. Again, this was a really great recipe. Enjoy!
