Ravioli With Roasted Zucchini

Ingredients

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

Directions

1. 1

   Preheat oven to 400°F

2. 2

   Bring a large pot of water to a boil.

3. 3

   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.

4. 4

   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.

5. 5

   Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.