For the second recipe of ‘Zucchini Week,’ I am very excited to share this Ravioli with Roasted Zucchini recipe. This dish has immediately vaulted its way into our rotation, and frankly we have been trying to find excuses to make it again and again and again. It’s that good and easy too!
We are huge garlic fans, so I thought slices instead of crushed would be a nice change. The garlic pieces become a little crispy, which adds nice texture to the dish and the flavor is incredible. The crushed red pepper gives this dish a little kick as well. All together, this becomes the perfect topping for ravioli, or any pasta really.
Ravioli with Roasted Zucchini
Yields 4 servings
4 small zucchini, sliced into 1/4-inch rounds
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground pepper
1 pound fresh cheese or spinach ravioli
3 tablespoons chopped parsley
- Preheat oven to 400. Spray baking dish or rimmed baking sheet with cooking spray. Set aside. Bring a large pot of water to a boil
- In a small bowl, mix olive oil and crushed red pepper.
- Add zucchini, garlic and 3 tablespoons cheese to oil mixture and toss until thorougly coated.
- Place zucchini mixture in a single layer on a baking dish or rimmed baking sheet. Bake for 25-30 minutes, tossing halfway through, until tender and golden brown.
- Meanwhile, within the last 5-10 minutes of baking time, add ravioli to boiling water and cook per package directions (or 3-5 minutes until they float). Drain and place in large bowl.
- Toss ravioli gently with roasted zucchini and garlic, half the parsley, and half of the remaining cheese. Serve immediately, topping with remaining parsley and cheese.
Adapted from Real Simple
This looks wonderful. Your presentation is beautiful and I love the flavors in this dish. It seems like it would not be as heavy as ravioli in a red sauce. I can’t wait to try it!
mmmh Alida,these ravioli seems very delicious! brava!!!
Yum! What a nice change from the old tomato sauce!
Zucchini and ravioli does sound delicious! It is strange that other pastas are prepared without tomato sauce, but for some reason you never see ravioli without it. Glad you posted this unique and tasty dish-yum!
Oh wow!!! This looks absolutely delicious!
@Heather Lynne: Thank you! It’s definitely light…perfect for summer.
@Twinky: Thank you!
@Big Apple: It was definitely a welcome change from tomato…and a good way to use up some summer produce too! Thanks for visiting!
@Tina: You are right…and it was a very welcome change indeed. Thank you so much!
@Gen: Thanks – it was really tasty!
Oh good grief – that looks incredible! I really like that roasted zucchini… delish!
I think I could eat roasted zucchini on just about anything. This looks awesome!
Alida – this sounds delish! I’m with you – I LOVE garlic! What a great way to use zucchini!
Alida, what a great looking entree. The flavors you’ve chosen are simple, fresh and delicious. Beautiful photography!
I made this tonight and it was wonderful! I was counting on having leftovers for tomorrow’s lunch but there aren’t any left–thank you for sharing such a great recipe!
I made this dish last night, it was everything I had hoped it would be! Thanks for sharing.
@spice girl
Hi Spice Girl, so glad to hear it! I am looking forward to zucchini season to make this again. Thanks for stopping by!