Photo: James Baigrie
Prep Time
20 Mins
Other Time
20 Mins
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.

How to Make It

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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Ratings & Reviews

chefstephx12's Review

June 21, 2012
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!